This delicious soup is full of flavor, plus healthy protein and fat. It is also quick to prepare!
INGREDIENTS
- 1 Tbsp avocado oil or olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 Tbsp fresh ginger minced
- 1 Tbsp minced lemongrass Mince the inner part of one stalk
- 1 Tbsp red curry paste
- 3 cups chicken broth or vegetable broth (check ingredients for Whole30}
- 1 Tbsp fish sauce
- 2 14 oz cans full fat coconut milk
- 8 oz fresh shiitake mushrooms sliced
- 1 lb medium shrimp peeled and deveined
- Zest of one lime grated
- 1 1/2 Tbsp lime juice about 1 lime
- Sea salt to taste
- Cilantro for garnish
- Scallions for garnish
DIRECTIONS
– Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute.
– Pour the broth into the pot while stirring continually, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.
– Add the shrimp and cook until no longer translucent, about 5 minutes. Stir in the lime zest and juice and season with salt to taste. Serve garnished with cilantro, sliced scallions and lime wedges.
Nutrition
Calories: 278kcal; Carbohydrates: 8g; Protein: 19g; Fat: 20g; Saturated Fat: 15g; Cholesterol: 191mg; Sodium: 1267mg; Potassium: 471mg; Fiber: 1g; Sugar: 2g; Vitamin A: 394IU; Vitamin C: 14mg; Calcium: 140mg; Iron: 5mg
Recipe Details
Prep Time: 7 minutes
Cook Time: 23 minutes
Servings: 6