- 1 lb raw shrimp, deveined, peeled and tails on
- 2 tbsp vegetable oil
- 6 Thai basil leaves, torn (can substitute 1 tsp dried basil leaves)
- 1 tsp dried cilantro
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1/2 tsp salt
- 1 14-oz can coconut milk
- 2 cups chicken broth
- 1-2 tsp lime juice (fresh is best)
- 2 tsp Thai chili garlic paste (add 1 additional tsp if you really want the “fire pot” hot)
- 1 cup long-grain white rice
- fresh cilantro for serving, chopped (optional)
- Cook the rice according to package directions.
- Heat 1 tbsp of oil in a large non-stick skillet on high heat. Add the shrimp and sauté about thirty seconds, until pink. Sprinkle with salt/pepper to taste. Remove shrimp and set aside.
- Heat the remaining oil in the skillet and bring back to medium high heat. Add the chili garlic paste and it into the oil until both are combined. Whisk in the coconut milk and broth.
- Add the fish sauce, brown sugar, salt, basil, cilantro, lime juice. Stir and simmer for ten minutes.
- Add cooked shrimp and stir. Remove from heat.
- Add cooked rice to individual bowls and pour soup and shrimp over the rice. Garnish with fresh, chopped cilantro.
Makes 2 hearty servings or 4 appetizer servings