FOLLOW ALONG WITH ME
| Servings |
people
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Ingredients
- 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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Instructions
- 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.
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