Thai Red Curry Soup

Recipe View 3 mins Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the pot and cook for 2-3 minutes, until pink and cooked through, flipping halfway. Remove from the pot and set aside. (Time: 2-3 minutes)

Recipe View 4 mins Add the remaining 1 tablespoon of olive oil to the pot, followed by the diced bell pepper, onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Stir in the red curry paste and grated fresh ginger. Cook for 1 minute, until fragrant, allowing the flavors to bloom. (Time: 4 minutes)

Recipe View 1 mins Stir in the chicken stock, coconut milk, and cooked jasmine rice, scraping any browned bits from the bottom of the pot to deglaze it and add depth of flavor. (Time: 1 minute)

Recipe View 11 mins Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the soup has slightly thickened and the flavors have melded, about 10 minutes. Stir in the fish sauce and brown sugar. Remove from heat. (Time: 11 minutes)

Recipe View 5 mins Using an immersion blender, carefully puree the soup directly in the pot until smooth and velvety. Alternatively, transfer the soup in batches to a regular blender, being cautious of hot liquids. Blend until smooth and return the pureed soup to the pot. (Time: 5 minutes)

Recipe View 1 mins Stir in the sliced green onions, chopped fresh cilantro, chopped fresh basil, and fresh lime juice. (Time: 1 minute)

Recipe View 2 mins Divide the soup evenly among 6 bowls and garnish each with 3 cooked shrimp. Serve immediately and enjoy this delightful Thai Red Curry Soup. (Time: 2 minutes)