In a medium saucepan, bring 1 ½ cups of water to a rolling boil. Add basmati rice and a pinch of salt, cover, and reduce heat to low. Cook according to package instructions, about 15-20 minutes, until fluffy and tender. Remove from heat and set aside.

While the rice is cooking, season medium shrimp lightly with kosher salt and black pepper and set aside.

In the heated stockpot, melt 2 tablespoons of unsalted butter over medium-high heat. Add the seasoned shrimp, cooking them for about 2-3 minutes, or until pink and opaque. Remove from pot and set aside.

In the same pot, add diced onion and diced red bell pepper. Sauté for 3-4 minutes until soft and aromatic.

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

Pour in one can (13.5 oz) of coconut milk and 2 cups of vegetable stock. Season to taste, bring to boil, then reduce heat and simmer for 8-10 minutes.

Return the cooked shrimp to the pot along with the fluffy rice, squeezing in the juice of one fresh lime. Stir gently and warm through for 2 minutes.

Ladle the soup into bowls, and finish each with a generous sprinkle of chopped cilantro. Enjoy hot with a lime wedge on the side.