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Thai Shrimp Soup
Whole 30 approved

Thai Shrimp Soup


with red curry and coconut

For the shrimp
For the Soup:
  • ½ medium onion, diced
  • 4 Tbsp red curry paste
  • 1 ½ cups chicken bone broth
  • 2 cans (13.5oz) full-fat coconut milk
  • 1/2 Tbsp fish sauce
  • 2 tsp lemongrass*
  • 3 tsp minced garlic
  • 2 tsp minced ginger
  • Veggies as desired (we used brocolli and red peppers)
  1. Heat a Tbsp coconut oil in soup pan. Once pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp & set aside.
  2. In the same soup pan, heat the another Tbsp coconut oil and add onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat until the onions become translucent then stir in the curry paste until any clumps are broken up (about 30 seconds)
  3. Combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk & set aside.
  4. Turn the heat to medium low and add Coconut mixture. Cook on medium low for 5 minutes.
  5. Stir in your veggies and simmer for  an additional 5 minutes.
  6. Right before serving - add the shrimp
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