Thai Coconut Shrimp Soup

• servings: 5 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

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

Directions

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.

Nutrition

• Calories: 350 kcal
• Total Fat: 25 g
• Saturated Fat: 21 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.004 g
• Cholesterol: 148 mg
• Sodium: 887 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 24 g