Thai Coconut Shrimp Soup

Name: Thai Coconut Shrimp Soup
Prep time: 10 min
Cook time: 40 min
Yield: 1
Ingredients: 1 teaspoon Sesame Oil; 3 tablespoons fresh lime juice; 3 tablespoons low-sodium soy sauce; 2 teaspoons sriracha (or sriracha style) hot sauce; 1 pound medium shrimp, peeled and tails removed; 2 tablespoons red curry paste; 2 large strips of lime zest (you can use a vegetable peeler to help you with this); 1 tablespoon fresh grated ginger or fresh ginger juice; 5 cups chicken or vegetable stock; 3/4 cup rice (I used long-grained jasmine); 2 cups Pacific Brand Unsweetened Coconut Milk; 1 cup frozen red bell pepper strips; 1 cup frozen peas; 1 carrots, peeled and cut into thin strips; 2 jalapeño peppers, seeds removed and cut into thin slices; 1/4 cup fresh cilantro, chopped

Thai Coconut Shrimp Soup was pinched from <a href="http://bakerbynature.com/thai-coconut-shrimp-soup/" target="_blank">bakerbynature.com.</a>

"A Spicy Thai Shrimp Soup lightened up with a touch of sweet coconut milk! Unique and so addicting!..."

INGREDIENTS

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1 teaspoon Sesame Oil

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3 tablespoons fresh lime juice

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3 tablespoons low-sodium soy sauce

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2 teaspoons sriracha (or sriracha style) hot sauce

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1 pound medium shrimp, peeled and tails removed

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2 tablespoons red curry paste

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2 large strips of lime zest (you can use a vegetable peeler to help you with this)

•

1 tablespoon fresh grated ginger or fresh ginger juice

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5 cups chicken or vegetable stock

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3/4 cup rice (I used long-grained jasmine)

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2 cups Pacific Brand Unsweetened Coconut Milk

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1 cup frozen red bell pepper strips

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1 cup frozen peas

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1 carrots, peeled and cut into thin strips

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2 jalapeño peppers, seeds removed and cut into thin slices

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1/4 cup fresh cilantro, chopped

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