Thai Shrimp Soup

Last night we got a little creative.

Thai Shrimp Curry.  But I decided to make it into a soup, because it's a lot easier for me to blend later.  I like things with a lot of flavor.  Good thing about this soup is that you pour it over a bed of rice, so it's a perfect dinner for everyone.

First, start a batch of white rice in your rice cooker.  Then in a deep pot, bring 3 cups of chicken stock and 2 cups of water to a boil.
Add the following spices:

1/2 tsp chili powder
1 tsp curry powder
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2  tsp basil leaves


Then add the following veggies:

1 chopped carrot
1 peeled, chopped Mexican squash
1 cup shitaki mushrooms
1/2 chopped sweet onion
1/2 can baby corn

Let that all simmer while you clean your shrimp.  We used half a frozen bag of unshelled and uncooked shrimp.  After they were cleaned, we added them to the soup.

Lastly, while everything was cooking, we added half a can of coconut milk and some fresh cilantro leaves.

Let the soup boil until the shrimp are fully cooked.  Then, pour over a bed of rice and enjoy!