Thai Coconut Shrimp Soup

  • 1 tablespoon cooking fat of your choice (I used bacon fat)
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 8-10 mini sweet peppers, cut into rings (I used a variety of colors because it's pretty)
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 4 cups chicken or vegetable stock
  • 1 cup uncooked orzo pasta
  • 1 pound medium shrimp, peeled and deveined
  • Salt and pepper, to taste

Heat the cooking fat of your choice in a stockpot over medium-high heat. When it is hot enough to make a drop of water sizzle, add the garlic, onion, and sweet peppers. Sauté for 8-10 minutes or until they are softened and fragrant. Add the grated ginger, red curry paste, coconut milk, and stock; bring to a simmer.

Once the soup is simmering, add the uncooked pasta and stir well. Cover and cook, stirring every 3-4 minutes, until the pasta is tender (about 15 minutes). Add the shrimp to the soup and reduce the heat to low, stirring gently until the shrimp is fully cooked. Adjust the seasoning as needed and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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