Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: 20 minutes
This is similar to the famous Thai soup tom yum. If you’re not a fan of shrimp, you can easily substitute chicken or pork. If you want to substitute one of the veggies, you can do that as well! Once you have the basics down, feel free to play. Just make sure you leave in the lemongrass to give the dish its delicate citrus flavor.
INGREDIENTS
1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound raw shrimp, peeled and deveined
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
1 onion, diced
1 red bell pepper, seeded and diced
1 tablespoon grated fresh ginger
1 lemongrass stalk, halved lengthwise
2 tablespoons red curry paste
2 (12-ounce) cans unsweetened coconut milk
4 cups chicken broth
1 tablespoon light brown sugar
1 tablespoon soy sauce
Juice of 1 lime
2 tablespoons torn fresh basil leaves
DIRECTIONS
1. In a medium pot, combine 1½ cups water and the rice and cook according to the package instructions. Set aside.
2. In a large pot, melt the butter over medium-high heat. Add the shrimp, salt, and black pepper. Heat until the shrimp are cooked, about 3 minutes. Remove the shrimp and set aside.
3. Put the garlic, onion, and bell pepper in the pot and cook for 3 to 4 minutes.
4. Stir in the ginger and lemongrass and cook for 1 minute.
5. Whisk in the curry paste, then stir in the coconut milk, broth, brown sugar, and soy sauce.
6. Bring the mixture to a boil, reduce the heat to low, and cook for 8 to 10 minutes. Remove the lemongrass.
7. Stir in the rice, shrimp, lime juice, and basil. Ladle into bowls and serve.