Souper Sunday - Thai Shrimp Soup

Every Sunday I either make a salad or a soup.  It's the perfect dinner for a day typically used to gear up for the upcoming week.

This Sunday is our last one with Kelsie before she heads back to CSM for spring semester, so I wanted to make an extra special soup.  Plus, Kailyn is not too thrilled to be going back on her birthday- yay, what a way to celebrate!

I decided to try one from my Pinterest board, and it's a keeper!

Easy Thai Shrimp Soup
2 cups cooked rice - I used my mix of white and whole wheat
2 Tbsp unsalted butter
1 lb uncooked shrimp - cut into bite size pieces
salt
pepper
2 cloves garlic
1 onion, chopped
1 bell pepper, chopped
1 Tbsp fresh ginger
1 1/2 - 2 Tbsp red curry paste
2 cans unsweetened coconut milk
4 cups vegetable broth
fresh cilantro
juice from lime

Melt butter in soup pan and saute shrimp until pink.  Remove from pan.  Add vegetables and cook until tender.  Add the ginger and cook for about a minute.  Add the red curry paste and do the same.  Next add the coconut milk and broth.  Bring to a boil for about 15 - 20 min.  Add rice and shrimp, and cook for another 5 - 10 min.  When ready to serve, add the fresh cilantro.

We served this with mini spring rolls we found in the freezer section at grocery store.  Yummy!  Our bellies were very content!