Thai Shrimp Soup

INGREDIENTS

1 small glass uncooked basmati rice
2 tbsp unsalted butter
1 lb. medium peeled shrimps
2 cloves garlic, minced
1 onion, diced
1 red pepper, diced
1 tbsp freshly grated ginger
1 tbsp red curry paste
1 tin of unsweetened coconut milk
3 small glasses vegetable stock
Juice of 1 lime
2 tbsp chopped fresh coriander 
Salt and black pepper

METHOD

In a large pot cook the rice according in 2 glasses of water then set aside. 
Melt the butter in a large stockpot over medium heat. 
Add shrimp, salt, and pepper to taste. 
Cook, stirring occasionally, about 2-3 minutes, set aside.
Add the garlic, onions, and peppers to the stockpot. 
Cook, stirring occasionally, about 3-4 minutes. 
Stir ginger until fragrant, about 1 minute. 
Beat in a curry paste until well mixed, about 1 minute. 
Pour in the coconut milk and vegetable stock and cook, stirring continuously for about 2 minutes.
Boil, reduce heat and simmer until slightly thickened, about 8-10 minutes. 
Add the cooked rice, shrimp, lime juice and coriander. 
Serve decorated with fresh coriander