Coconut Curry Shrimp Soup
Servings
4people
Servings
4people
Ingredients
  • 1tablespoon coconut oil
  • 2 scallions, minced
  • 1teaspoon ginger powder
  • 1tablespoon red curry paste(less to cut the spice)
  • 4cups vegetable stock
  • 1/4cup fish sauce
  • 1 1/2tablespoons maple syrup
  • 1 1/2cups carrots, shredded
  • 114.5 ounce can full-fat coconut milk
  • 1pound shrimp, peeled and deveined
  • 16ounces mushrooms, sliced
  • 1/2teaspoon pink Himylayan salt
  • pepper, to taste
  • optional but highly recommended toppings: lime wedges, jalapeno slices, cilantro, green onions
Instructions
  1. 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.
  2. Add in the vegetable stock, fish sauce, syrup and carrots. Stir and let simmer for 15 minutes or until carrots have softened.
  3. 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.
  4. Divide the soup among four soup bowls. Finish with a squeeze of lime juice and top green onions, cilantro, and jalapeno slices. Serve immediately.
FOLLOW ALONG WITH ME
error
fb-share-icon
Tweet
fb-share-icon