Thai Coconut Curry Soup With Shrimp

• uncooked jasmine rice↗2 cups
• olive oil↗1 tablespoon
• butter↗1 tablespoon
• onions, chopped↗2
• salt and pepper
• yellow pepper, chopped↗1
• garlic cloves, minced↗4
• maesri prik khang curry paste↗2 ounces

  (one half can)

• lime juice↗1 tablespoon
• diced tomatoes2 cans
• chaokoh coconut milk↗3 cans
• savoy coconut cream↗1 can
• chicken broth↗4 cups
• raw deveined tail off shrimp2 lbs

Step-by-step instructions

1. 1

   Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.

2. 2

   In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.

3. 3

   Add salt and pepper to taste and continue to saute.

4. 4

   Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.

5. 5

   Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.

6. 6

   Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.

7. 7

   Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).

8. 8

   Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.

9. 9

   Can be garnished with cilantro if you like.