A pressure cooker helps put all the flavor into this quick and easy Thai coconut shrimp soup. Lemongrass, Ginger, and Jasmine rice are the stars.
6 C Chicken Stock
5 Stalks Lemongrass
1 Piece Ginger, about 3”, roughly chopped
1 Head Garlic, peeled cloves
½ C Jasmine Rice
1 Red Bell Pepper, medium diced
1 Bunch Green Onions, sliced on bias, whites and greens separated
1 lb. 26/30 Peeled Deveined Shrimp
1 13.5 oz Can Coconut Milk
1 Bunch Cilantro, chopped finely
2 Limes, zest and juice
2-5 T Red Curry paste
Salt to taste
Pound the lemongrass using the flat side of a mallet. If you do not have one, the bottom of a heavy pan or the back of a knife will work. Use scissors to cut into about 5” pieces so that they will fit into the pot.
Combine the stock, lemongrass, ginger, and garlic in the pot. Close the lid and pressure cook for 30 minutes.
Meanwhile, cook the rice in a rice cooker with 1 Cup of water. If you do not have a rice cooker, simmering in a covered small pot works as well.
When the 30 minutes is up, quick release the steam, strain the broth, and discard the solids. Return the broth to the pot, add the red bell pepper and onion whites, and pressure cook for 10 minutes.
Quick release the steam, open the pot, and add the shrimp.
When the shrimp is cooked through (about 3 minutes), add the cooked rice, coconut milk, cilantro, lime juice, and zest.
Stir in curry paste and salt to taste. The pressure cooker should be on the warm setting at this point, but it depends on your model. If the soup is too cool from adding the coconut milk, set it to cook for ten minutes and cook with the lid open to heat back up.
Garnish with reserved green onions.
Keywords: Shrimp, Shrimp Soup, Soup, Thai Soup, Thai