In a medium saucepan, bring water to a boil and cook 1 cup of basmati rice according to the package instructions.

Season 1 pound of medium shrimp with kosher salt and black pepper.

In a large stockpot, melt 2 tablespoons of unsalted butter over medium-high heat, then add the seasoned shrimp. Cook until they turn pink and opaque.

In the same pot, sauté a diced onion and red bell pepper until softened.

Mix in 2 tablespoons of red curry paste, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Cook until fragrant.

Stir in one can of coconut milk and 3 cups of vegetable stock. Season to taste and bring to a boil, then simmer gently for 8-10 minutes.

Add the cooked rice and shrimp back into the pot. Squeeze in 2 tablespoons of lime juice and sprinkle with cilantro.

Ladle the hot soup into bowls and garnish with additional lime wedges and cilantro.