Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.
Brrrrrr…is it cold outside or is that just me? Technically, it’s still fall. And technically we are still a week out from winter. But truthfully, it feels like the dead of winter. No amount of Christmas light cheer, fuzzy socks, or even my favorite peppermint tea can keep me warm.
Sure, this year I’m a bit more prepared for the chilly days and nights ahead. For instance, I finally caved and bought THE warmest winter coat. And yes, it happens to be more of a sleeping bag than a jacket. But who the heck cares when you’re snug as a bug. (Grab this sleeping bag/jacket for yourself here)
While, my jacket is keeping me warm on the outside, I still need something to keep me warm on the inside. Like a big fat bowl of Coconut Curry Shrimp Soup. If you’ve yet to give curry a try, you are missing out. Something about the intense spices and bit of heat remind me of warmer days.
Even when there’s a foot of snow on the ground…
But Coconut Curry Shrimp Soup is giving me life today! And it’s sure to do that all week long. It’s safe to say I always make a double batch. I’m big on leftovers, a fiend if you will. Instead of slaving in the kitchen, I can work on warming up over some peppermint tea while watching that Christmas tree glow if you know what I mean.
Ready to warm yo-self up?! Want more recipes like our Coconut Curry Shrimp Soup? Subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! Otherwise, make sure to grab some of our other favorite soup recipes below! If you decide to whip up a batch of Coconut Curry Shrimp Soup for yourself, be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram. I’d love to share what you all whip up. Happy eating, xo!
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- 1 tablespoon coconut oil
- 2 scallions, minced
- 1 teaspoon ginger powder
- 1 tablespoon red curry paste (less to cut the spice)
- 4 cups vegetable stock
- 1/4 cup fish sauce
- 1 1/2 tablespoons maple syrup
- 1 1/2 cups carrots, shredded
- 1 14.5 ounce can full-fat coconut milk
- 1 pound shrimp, peeled and deveined
- 16 ounces mushrooms, sliced
- 1/2 teaspoon pink Himylayan salt
- pepper, to taste
- optional but highly recommended toppings: lime wedges, jalapeno slices, cilantro, green onions
Ingredients
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- In a large stock pot, heat the coconut oil over medium heat. Add the scallions, ginger, and red curry paste. Stir frequently and lightly sauté for 2-3 minutes.
- Add in the vegetable stock, fish sauce, syrup and carrots. Stir and let simmer for 15 minutes or until carrots have softened.
- Slowly add in the coconut milk, shrimp and mushrooms. Allow to simmer for an additional 5 minutes until shrimp is opaque and pink and the mushrooms start to soften. Season with salt and pepper.
- Divide the soup among four soup bowls. Finish with a squeeze of lime juice and top green onions, cilantro, and jalapeno slices. Serve immediately.
Want more warming, soup recipes? Check out some of our favorites below!
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