In a large saucepan, bring 1 ½ cups of water to a boil and add basmati rice. Reduce the heat to low, cover with a lid, and allow to simmer for about 15 minutes or until the rice is tender and the water is absorbed. Once cooked, fluff the rice with a fork and set it aside.

While the rice cooks, season the medium shrimp with kosher salt and freshly ground black pepper.

In a large stockpot, melt 2 tablespoons of unsalted butter over medium-high heat. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque, then remove from the pot.

In the same stockpot, add the diced onion and red bell pepper. Sauté for about 3-4 minutes until tender and translucent.

Stir in 2 tablespoons of red curry paste, along with minced garlic and freshly grated ginger. Cook for an additional 2 minutes until fragrant.

Pour in 1 can of coconut milk and 2 cups of vegetable stock. Season with salt and pepper to taste, then bring to a gentle boil over medium heat.

Once boiling, reduce heat and let the soup simmer for about 8-10 minutes.

Stir in the cooked basmati rice, reserved shrimp, lime juice, and chopped cilantro. Mix gently over low heat just until heated through.