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Thai Shrimp Soup

This delicious, filling recipe is Whole30 approved.
Yield:
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
2 tablespoons coconut oil
½ medium onion, diced
4 tablespoons red curry paste
2 cans full-fat coconut milk (13.5 ounces each)
1/2 tablespoon fish sauce
2 teaspoons lemongrass
3 teaspoons minced garlic
2 teaspoons minced ginger
Veggies as desired (we recommend broccoli and red bell peppers)
Preparation
1.  Heat 1 tablespoon coconut oil in soup pan. Once pan is hot, carefully add the shrimp and cook for about 1 to 2 minutes on each side, until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp and set aside.
2.  In the same soup pan, heat the another tablespoon of 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 and set aside.
4.  Turn the heat to medium low and add coconut mixture. Cook on medium low for 5 minutes.
5.  Stir in veggies and simmer for an additional 5 minutes.
6.  Add the shrimp right before serving.
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