Begin by cooking 1 cup of basmati rice according to the package instructions, usually about 15–20 minutes. Once done, set aside.

Season 1 pound of medium shrimp with kosher salt and black pepper. Ensure shrimp are well-coated.

Melt 2 tablespoons of unsalted butter over medium-high heat. Add the seasoned shrimp and cook until pink and opaque, about 2–3 minutes. Set aside.

In the same pot, add a diced onion and chopped red bell pepper. Cook for about 3–4 minutes until tender.

Stir in 2 tablespoons of red curry paste, 2 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Cook for 2 minutes.

Pour in a 13.5-ounce can of coconut milk and 3 cups of vegetable stock. Season with salt and pepper, bring to a gentle boil, then reduce to a simmer for 8–10 minutes.

Once thickened, return the cooked shrimp and basmati rice to the pot. Add the juice of one lime and stir to combine.

Ladle the soup into bowls, sprinkle with cilantro leaves, and serve with lime wedges on the side.