Thai Coconut Shrimp Soup

Thai food is so delicious but always seemed overwhelming to make. Once I tried some of IowaGirlEats Thai recipes, I knew I could make these dishes at home. Thai Coconut Shrimp Soup does not disappoint and is a quick, easy recipe. At first the ingredients may seem overwhelming, but it’s worth it. I was leary about the amount of red curry paste but 4 tablespoons yielded a mild amount of heat and added wonderful flavor. I added about 1 T. of fresh cilantro to the soup for even more flavor. Some of my family are anti-mushroom, but replacing with carrots would be delicious! IowaGirl Eats also suggests subsituting the rice for riced cauliflower and that would make this dish even healthier.

Thai Coconut Shrimp Soup

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 gluten free red curry paste, depending on how hot you like it
• 2 cups gluten free chicken broth
• 15oz can coconut milk (I prefer full fat in this recipe)
• 1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
• 2 teaspoons gluten free fish sauce
• 1 Tablespoon coconut sugar
• 1/2 teaspoon dried basil
• salt and pepper
• 1lb 16/20 jumbo shrimp, peeled and deveined
• 8oz mushrooms, very thinly sliced
• 4 cups baby spinach, roughly chopped
• 1 lime, cut in half, one half sliced into wedges
• For serving: cooked rice, chopped cilantro (For even more flavor add 1 T. of fresh cilantro to the soup)

DIRECTIONS:

1. 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. 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.
2. 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.

Recipe from IowaGirl Eats