Thai Coconut Shrimp Soup
5 servings
porciones30 minutes
tiempo activo1 hour
tiempo totalIngredientes
1 Tablespoon coconut oil
1 large shallot or small onion (chopped)
3 cloves garlic (pressed or minced)
1 Tablespoon freshly grated ginger
3 - 4 Tablespoons red curry paste (depending on how hot you like it, Thai Kitchen recommended)
2 cups chicken broth
15 oz can coconut milk (I prefer full fat in this recipe)
1 Tablespoon gluten free reduced-sodium Tamari (or soy sauce if not GF)
2 teaspoons gluten free fish sauce (Thai Kitchen recommended)
1 Tablespoon coconut sugar
1/2 teaspoon dried basil
salt and pepper
1 lb 16/20 jumbo shrimp (peeled and deveined)
8 oz mushrooms (very thinly sliced)
4 cups baby spinach (roughly chopped)
1 lime (cut in half, one half sliced into wedges)
For serving: cooked rice and chopped cilantro
Instrucciones
Saute
Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute.
Simmer
Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
Cook shrimp
Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.
Nutrición
Tamaño de la Porción
-
Calorías
350 kcal
Grasa Total
25 g
Grasa Saturada
21 g
Grasa No Saturada
2 g
Grasa Trans
0.004 g
Colesterol
148 mg
Sodio
887 mg
Carbohidratos Totales
14 g
Fibra Dietética
4 g
Azúcares Totales
7 g
Proteína
24 g
5 servings
porciones30 minutes
tiempo activo1 hour
tiempo total