Saffron-Ginger Rice With Thai Red Curry Soup

Name: Saffron-Ginger Rice With Thai Red Curry Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters loosely packed fresh cilantro leaves; 1 teaspoon grated fresh ginger; 237 milliliters MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice; 1 teaspoons kosher salt; 794 grams light coconut milk; 113 grams package sliced fresh gourmet mushroom blend; 454 grams unpeeled, medium-size raw shrimp (31/40 count); 2 Tbsps red curry paste; 4 servings SAFFRON-GINGER RICE; 0 teaspoons ground saffron; 315 milliliters halved sugar snap peas; 4 servings THAI RED CURRY SOUP; 118 milliliters vegetable broth; 473 milliliters vegetable broth

The recipe Saffron-Ginger Rice With Thai Red Curry Soup is ready in about 15 minutes and is definitely a super gluten free, dairy free, and pescatarian option for lovers of Indian food. This recipe makes 4 servings with 495 calories, 28g of protein, and 16g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Autumn will be even more special with this recipe. A mixture of kosher salt, thai curry soup, gourmet mushroom blend, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert. It works well as an expensive main course.

Instructions

Prepare Rice: Bring 2 cups vegetable broth and next 4 ingredients to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender.

Ingredients you will need

Vegetable Broth

Rice

Equipment you will use

Sauce Pan

Remove from heat, and keep warm.

Prepare Soup: Peel shrimp; devein, if desired.

Ingredients you will need

Shrimp

Soup

Bring coconut milk and next 3 ingredients to a boil in a large saucepan over medium heat.

Ingredients you will need

Coconut Milk

Equipment you will use

Sauce Pan

Add shrimp, peas, and mushrooms. Reduce heat to low, and simmer, stirring occasionally, 5 to 6 minutes or just until shrimp turn pink and vegetables are tender.

Ingredients you will need

Vegetable

Mushrooms

Shrimp

Peas

Spoon rice into bowls. Top with soup, and sprinkle with cilantro. Season with salt to taste.

Ingredients you will need

Cilantro

Rice

Salt

Soup

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

237milliliters

loosely packed fresh cilantro leaves 1teaspoon

grated fresh ginger 237milliliters

MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice 1teaspoons

kosher salt 794grams

light coconut milk 113grams

package sliced fresh gourmet mushroom blend 454grams

unpeeled, medium-size raw shrimp (31/40 count)2Tbsps

red curry paste 4servings

SAFFRON-GINGER RICE 0teaspoons

ground saffron 315milliliters

halved sugar snap peas 4servings

THAI RED CURRY SOUP 118milliliters

vegetable broth 473milliliters

vegetable broth

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Nikolaihof Hefeabzug Gruner Veltliner. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 32 dollars per bottle.