Thursday, February 13, 2014

Paleo Coconut Shrimp Soup


I was going to post tonight's pulled pork recipe today, but since it's still in the crock pot I thought I'd share my tasty lunch instead. We're snowed in and the day just called for soup. This one is easy enough to make to in a flash, but still boasts a complex flavor that had caveman slurping down 3 bowls!

Paleo Coconut Shrimp Soup

4 cups organic chicken broth
1 cup sliced mushrooms
1 small red pepper, chopped
1 tbs. fish sauce
1/2 tsp. red curry paste
1 tbs. palm sugar
1 tsp. freshly grated ginger
1 cup canned coconut milk
1 lb. raw shrimp, peeled and deveined
3 minced green onions
juice of 1 lime
small handful of basil leaves, thinly sliced

Add broth, mushrooms, red pepper, fish sauce, red curry paste, palm sugar and ginger in a large sauce pot. Bring to a boil, then lower heat and cover. Simmer for 10 minutes.

Remove lid and stir in coconut milk. Raise heat to medium and cook for 2 minutes. Stir in shrimp and cook until no longer pink, about 3 minutes.

Remove soup from heat and stir in green onions, lime juice and basil leaves.

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