Thai Coconut Shrimp Soup
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Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion diced
- 4 cups chicken broth
- 1 14-ounce can coconut milk
- 1 cup fresh chopped cilantro
- 1 jalapeno seeded and chopped
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 1 lime zested and juiced
- 6 ounces uncooked shrimp peeled and deveined
- 1 cup sliced mushrooms
- 1 small red onion sliced thinly
- 1 tablespoon fish sauce
Instructions
- Heat the coconut oil in a saucepan over medium heat.
- Add the yellow onions and sauté until translucent, about 6 to 7 minutes.
- Stir in the chicken broth, coconut milk, cilantro, and jalapeno.
- Add the ginger, garlic, and lime zest then bring to boil.
- Reduce heat and simmer for 20 minutes - strain the mixture and discard the solids.
- Return the remaining liquid to the saucepan and add the shrimp, mushrooms, and red onion.
- Stir in the lime juice and fish sauce then simmer for 10 minutes. Serve hot.