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Thai Shrimp Soup

Yields4 Servings

 1 cup Uncooked rinsed arborio rice
 2 tbsp Coconut oil
 1 lb Uncooked grey shrimp, peeled and deveined
 Celtic sea salt and pepper
 2 Cloves of fresh garlic, minced
 1 Onion, diced
 1 Orange or red pepper slivered into small thin pieces
 1 tbsp Ginger, grated or from a tube
 2 tbsp Red curry paste
 1 12-ounce can of coconut milk
 3 cups Fresh chicken stock
 2 tbsp Lemon grass, from a tube
 1 Juice of a whole lemon with zest
 4 tbsp Fresh parsley

In a large stockpot melt the coconut oil over medium-high heat. Add onion, bell pepper, garlic, and rice to the stockpot. Cook, stirring occasionally, until slightly tender, about 3-4 minutes.

Whisk in ginger, red curry paste, and lemongrass until well combined and fragrant, about 1-2 minutes. Gradually, whisk in coconut milk and chicken stock. Cook whisking until fully incorporated. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

Add in the shrimp, lemon juice and parsley. Stir until the shrimp turn color and slightly curl. Season with the salt and pepper.
Serve immediately.

Please note: I try to use all organic ingredients in all my recipes.

Nutrition Facts

Servings 4