Thai Coconut Curry Soup With Shrimp

I created this recipe by pulling together a couple different soup ideas. This October, I brought this to a soup party, and it was a huge success - everyone loved it! It makes enough to fill a 6-quart slow cooker with a bit extra leftover.

• Ready In: 40 mins
• Yields: 6 Quarts

Ingredients

• 2  cups  uncooked  jasmine rice
• 1  tablespoon olive oil
• 1  tablespoon butter
• 2  onions, chopped
•  salt and pepper
• 1  yellow pepper, chopped
• 4  garlic cloves, minced
• 2  ounces  maesri prik khang curry paste (one half can)
• 1  tablespoon lime juice
• 2 (14 1/2ounce) cans diced tomatoes
• 3 (13 1/2ounce) cans  chaokoh coconut milk
• 1 (14 ounce) can  savoy coconut cream
• 4  cups chicken broth
• 2  lbs  raw deveined tail off shrimp

Directions

1. Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
2. In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
3. Add salt and pepper to taste and continue to saute.
4. Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
5. Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
6. Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
7. Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
8. Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
9. Can be garnished with cilantro if you like.