Coconut-curried shrimp soup

21 days of Soup | March 18, 2016 | By

151231_GTL_Soup_029

Coconut-curried shrimp soup
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 tablespoons coconut oil
  2. 1 cup shrimp, tails removed
  3. 2 cloves garlic, minced
  4. 1 medium onion, chopped
  5. 1 tablespoon fresh ginger, chopped
  6. 2 stalks lemongrass
  7. 1 cup mushrooms, sliced
  8. 2 teaspoons red curry paste
  9. 2 teaspoons fish oil
  10. 4 cups low-sodium or homemade chicken broth
  11. 1.5 cups coconut milk
  12. 2 tablespoons fresh cilantro, chopped
Instructions
  1. Heat the coconut oil over medium-high heat.
  2. Add the shrimp, flipping when they turn red.
  3. Add the garlic, onion, ginger, whole lemongrass and mushrooms until softened.
  4. Add curry paste, fish oil and broth. Reduce heat and simmer for 20 mins.
  5. Remove whole lemongrass and add coconut milk.
  6. Garnish & serve.
Notes
  1. Since it is a prime ingredient, I use coconut milk from a carton instead of a can. The health benefits are worth the extra pennies.
Grace, Truth & Lemons http://gracetruthandlemons.com/