Thai Coconut Soup

In a stock pot over medium heat, add the cold pressed grapeseed oil. Once hot, add the onion and sauté 4 minutes. Add the jasmine rice, garlic, lemongrass and ginger, sauté 5 minutes. Add the cumin, salt, cayenne, coconut milk, broth, lime juice and water, stirring to combine. Cover the pot and bring the mixture to a light boil for about 3 minutes before turning the heat down to medium-low. Simmer for about 30 to 35 minutes with the cover on until rice is soft.

While the soup is simmering, peel the shell and legs off of the shrimp and wash them under cold water. Once the rice in the soup is soft, add the raw shrimp and continue cooking another 5 minutes until the shrimp is pink and cooked.