Instructions

• In a medium skillet, heat 1 teaspoon sesame oil over medium-high heat until shimmering.
• Add 1 pound medium shrimp (peeled, tails removed), 3 tablespoons fresh lime juice, 3 tablespoons low-sodium soy sauce, and 2 teaspoons sriracha. Cook without moving for 2 minutes, flip the shrimp, and cook 2 more minutes. Remove the skillet from the heat and set aside, keeping any cooking liquid in the pan.
• In a large saucepan or stockpot, combine 2 tablespoons red curry paste, 2 large strips of lime zest, 1 tablespoon fresh grated ginger (or 1 tablespoon fresh ginger juice), and 5 cups chicken or vegetable stock.
• Bring the stock mixture to a rolling simmer over medium heat.
• Stir in 3/4 cup rice, then partially cover the pan and reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is almost done, about 20 minutes.
• Add 2 cups unsweetened coconut milk, 1 cup frozen red bell pepper strips, and 1 cup frozen peas. Bring the soup back to a simmer.
• Continue to simmer until the rice is tender, about 10–15 minutes more.
• Pour the cooked shrimp and all of the liquid from the skillet into the pot. Simmer for 2 minutes to heat the shrimp through.
• Stir in 1 peeled carrot cut into thin strips, 2 jalapeño peppers (seeds removed, thinly sliced), and 1/4 cup chopped fresh cilantro.
• Ladle the soup into bowls and serve immediately.