Paleo Thai Shrimp Soup
Ingredients
-
1
lb
raw shrimp, peeled
-
½
cup
basmati rice or 1 ½ cups cauliflower rice
-
1
Tbsp
grass-fed butter or ghee
-
1
medium
yellow onion, diced
-
3
cloves
garlic, minced
-
1
stalk
lemongrass, peeled & thinly sliced
-
1
medium
red bell pepper, diced
-
2
green
onions, sliced (save some for garnish)
-
1
Tbsp
freshly grated ginger
-
2 ½
Tbsp
red curry paste
-
1
can
full fat coconut milk
-
1
cup
low sodium chicken stock
-
½
tsp
fish sauce
-
2
small
limes, zested & juiced
-
1
small bunch
cilantro leaves, chopped & stems minced (save some for garnish)
Instructions
- Pat dry the shrimp and set aside.
- Cook the rice according to package directions or sauté cauliflower in butter or ghee until soft.
- In a large pot, melt the butter or ghee over medium heat.
- Add onion, garlic, lemongrass, bell pepper, and green onion, cooking until soft for about 8 minutes.
- Stir in ginger and curry paste, cooking for an additional 2 minutes.
- Add coconut milk, chicken stock, and fish sauce, bringing to a simmer for 5 minutes.
- Add shrimp and simmer until opaque and pink, about 5 minutes.
- Turn off the heat and mix in lime juice and cilantro.
- Serve over rice and garnish with extra cilantro, green onions, and lime zest.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
100mg
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