Name: Thai Coconut Shrimp Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 Medium-sized pot of soup; about 4 servings
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