There are so many flavors going on this soup: Sweet. Spicy. Creamy. Good. The rice for this soup is cooked prior to adding it in. You can use leftover rice or you can buy pre-cooked rice. To make this soup in under 15 minutes, first read through the recipe. While you read gather together all of the ingredients, tools, pots and pans that you’ll need. This way everything will be at your fingertips. But there is no need to prep any ingredients. All of the preparation is included in the instructions and counts towards the 15 minute cooking time. Yield 8 cups.
- 1 Tbsp. vegetable or grape seed oil
- 1 small onion
- 1 red chili, plus more for optional garnish
- 2 cloves garlic
- 3 Tbsp. red curry paste
- 1 Tbsp. brown sugar
- 3 cups low or no sodium chicken broth
- 1 (13.5 oz) can coconut milk
- 1/2 tsp. salt
- 1/2 tsp. fish sauce
- 1 lime
- a big handful of fresh cilantro
- 1 (8.8 oz) package of ready rice
- 1 lb. medium peeled and deveined shrimp
- Measure the oil into a large pot or Dutch oven. Put it over medium heat. Peel and chop the onion. Add it to the oil. Stir. Chop one chili, de-seeding it or not as you like (leaving the seeds in is spicier than if you remove them). Add it to the pot. Stir. Peel and mince the garlic. Add it to the pot along with the red curry paste and brown sugar. Stir. Add the chicken broth, coconut milk, salt and fish sauce. Increase heat to high and cover until it reaches a boil, stirring often. Reduce heat to a simmer
- While the soup is heating up, cut the lime into wedges and chop up the cilantro leaves. Thinly slice an additional red chili for garnish, if using.
- Once the soup is simmering, add the rice and the shrimp. Continue to simmer until the shrimp are pink and opaque. Ladle soup into bowls and serve the cilantro, lime and sliced chilies on the side for use as garnish.