Saffron-Ginger Rice With Thai Red Curry Soup Recipe

Name: Saffron-Ginger Rice With Thai Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAFFRON-GINGER RICE; 2 cups vegetable broth; 1 cup MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice; 1 teaspoon grated fresh ginger; 1/2 teaspoon kosher salt; 1/8 teaspoon ground saffron; THAI RED CURRY SOUP; 1 pound unpeeled, medium-size raw shrimp (31/40 count); 2 (14-oz.) cans light coconut milk; 1/2 cup vegetable broth; 1 1/2 tablespoons red curry paste; 1/2 teaspoon kosher salt; 1 1/3 cups halved sugar snap peas; 1 (4-oz.) package sliced fresh gourmet mushroom blend; 1 cup loosely packed fresh cilantro leaves

Servings: persons

SAFFRON-GINGER RICE
2 cups vegetable broth
1 cup MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice
1 teaspoon grated fresh ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground saffron
THAI RED CURRY SOUP
1 pound unpeeled, medium-size raw shrimp (31/40 count)
2 (14-oz.) cans light coconut milk
1/2 cup vegetable broth
1 1/2 tablespoons red curry paste
1/2 teaspoon kosher salt
1 1/3 cups halved sugar snap peas
1 (4-oz.) package sliced fresh gourmet mushroom blend
1 cup loosely packed fresh cilantro leaves

1
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. Remove from heat, and keep warm.
2
Prepare Soup: Peel shrimp; devein, if desired.
3
Bring coconut milk and next 3 ingredients to a boil in a large saucepan over medium heat. 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.
4
Spoon rice into bowls. Top with soup, and sprinkle with cilantro. Season with salt to taste.

597

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: SAFFRON-GINGER RICE, 2 cups vegetable broth, 1 cup MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice, 1 teaspoon grated fresh ginger, and more.

Yes, Saffron-Ginger Rice With Thai Red Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron-Ginger Rice With Thai Red Curry Soup

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