Coconut Curry Shrimp Rice Bowls

Gayle McLeod | April 28th, 2017

Guys. I can't even. This bowl has everything I want in a meal and then some. It's creamy, richly flavoured, vibrant, full of veggies and perfectly plump shrimp, but above all – SOUPER EASY to make, with our coconut veggie soup at your side, of course.

You're just 20 minutes and a handful of ingredients away from this family-friendly bowl of yum, but if you want it even faster... skip the coconut rice and serve with zucchini or rice noodles {although, I HIGHLY recommend you find the extra 15 minutes to make the coconut rice - it's totally worth it}. If you're craving a little heat, add 1-2 tsp of green curry paste to the mix and grab a big spoon!

Makes 3-4 servings.



Coconut Rice (adapted from Food & Wine)

3 cups water

1 cup unsweetened coconut milk

1 tsp sea salt

2 ½ cups jasmine rice, rinsed

2 kaffir lime leaves, or two large strips of lime peel

For the bowls:

1 container Coconut Curried Vegetable Soup

12 large raw tiger prawns (I use Ocean Wise recommended Selva Shrimp, 3 per person)

fresh cilantro or Thai basil




*This rice recipe makes more than needed for the bowls. As amazing as this rice is, you can easily half the recipe if you'd rather not have the leftovers.

Combine the ingredients for the rice in a large saucepan and bring to a boil. Cover with a lid, reducing the heat and simmer for 12 minutes. Turn off the heat and let stand for an additional 5 minutes. Discard the lime leaves/peel and put a generous scoop in the bottom of each bowl. 

While the rice is cooking, gently heat the soup in a separate pot and once hot, add the shrimp. Keep the heat at a bare simmer and gently move the shrimp around to quickly and evenly poach in the soup - should take only a couple minutes. 

Ladle the soup and shrimp evenly into each bowl with the rice and top with chopped fresh cilantro/basil. Finish with a squeeze of lime and dig in! Sriracha would also be well-placed ;)





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