THAI SOUP RECIPE
My Coconut Shrimp Thai Soup is a nutritional powerhouse loaded with vitamins, minerals, and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, and Manganese. It’s very low in sugar and has brain-healthy plant-based fats, too.
Coconut Milk, Shrimp, soup
grated and minced
minced (sub 2 tbsp. lemongrass paste)
Red Bell Pepper
cut into equal sized pieces
Red Curry Paste
Unsweetened Coconut Milk
13.5 oz. can
the juice and zest
wild caught, not farm raised
NOTE: You can use chicken or beef in place of the shrimp.
Wash, dry and prep the produce.
In a medium pot, heat 2 tablespoons of oil on medium-high until hot.
Add the garlic, ginger, minced lemongrass, scallion and bell pepper.
Cook, stirring frequently, for 1 to 2 minutes, stirring occasionally, 1 to 2 minutes, or until softened.
Next, add as much of the red curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. (It smells amazing!)
After a few minutes, add the coconut milk, lime zest, and 1 cup of water to the pot.
Continue to cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined.
You’re aiming for a slow simmer as boiling the soup, may make the coconut milk separate.
Add the shrimp, cilantro and the juice from your zested lime.
Cook until the shrimp are pink and cooked through. Salt and pepper to taste (optional). Garnish with some scallions and the remaining cilantro and lime wedges. Enjoy!
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® 2019 Recipe from Christina Carlyle of https://christinacarlyle.com