Cook rice according to package instructions; set aside.
Melt margarine in a large pot over medium high heat. Season shrimp with salt and pepper, and add to pot. Cook until pink, about 2 minutes per side. Remove shrimp and set aside.
Add raw garlic, onion and bell pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste and roasted garlic until well combined, about 1 minute.
Whisk in coconut milk and vegetable broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Add shrimp and mix to combine
Portion rice into bowls, pour soup over rice
Squeeze lime juice over soup, top with cilantro