Sweet and sour and spicy! This is the perfect soup to warm you from the inside out on these chilly fall evenings. Traditional Thai flavors of coconut milk milk and curry make for a quick and beautiful golden bowl that’s the perfect dinner by the fireplace while you watch the leaves fall outside.
Ingredients
- 1 TB Cold-Pressed Sesame Oil
- 1 tsp Red Curry Paste
- 1 tsp Minced Organic Garlic
- 1 TB Grated Organic Ginger
- 1 TB Minced Organic Lemongrass
- 1 can Organic Coconut Milk
- 2 cups Free-Range Chicken Broth
- 1 TB Soy-Free Fish Sauce
- 1 tsp Organic Coconut Palm Sugar
- 1/2 tsp Sea Salt
- 1 cup Sliced Organic Mushrooms
- 1 cup Organic Broccoli or Cabbage Slaw
- 24 De-veined and Peeled Wild-Caught Shrimp
- 1 Organic Lime
- 1 handful of Organic Cilantro for Garnish
- 1 Organic Fresno Chili for Garnish, if desired
Preparation
1. In a large pot, heat the oil and add the curry paste, garlic, ginger and lemongrass. Stir together for about a minute.
2. Slowly stir in the chicken broth, coconut palm sugar and fish sauce and simmer for about 10 minutes, stirring occasionally.
3. Add the mushrooms, slaw and shrimp and simmer for about 10 minutes, or until vegetables and shrimp are cooked.
4. Squeeze in the juice from the lime, garnish with cilantro and chili.
Nutrition facts per serving
| Calories | 262 |
| Total Fat | 14g |
| Carbohydrates | 16g |
| Protein | 18g |
| Servings Per Recipe | 4 |
Photographer: Carmen Troesser
