Thai Coconut Shrimp Soup
5 servings
分量30 minutes
調理時間1 hour
総時間材料
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
手順
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.
栄養
サービングサイズ
-
カロリー
350 kcal
脂肪総量
25 g
飽和脂肪
21 g
不飽和脂肪
2 g
トランス脂肪
0.004 g
コレステロール
148 mg
ナトリウム
887 mg
炭水化物総量
14 g
食物繊維
4 g
糖質総量
7 g
タンパク質
24 g
5 servings
分量30 minutes
調理時間1 hour
総時間