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Saffron-Ginger Rice With Thai Red Curry Soup

Prep time 15 mins
Other Time time 25 mins
Yield Makes 4 servings


  • 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
  • 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

How to Make It

  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.