COCONUT RED CURRY SHRIMP SOUP (WHOLE30) #dinner #recipe

This Coconut Red Curry Shrimp Soup THOUGH. I initially shared this formula two years back and you folks have been going crazy over it from that point forward, so I figured it required a little facelift. A bit of tweaking all over, in addition to I need to give you folks more Whole30 formula thoughts that are snappy, simple, and cracking scrumptious.

The motivation for this formula originated from a standout amongst the best eateries in my town. My closest companions and I have been going there since we were little freshies in secondary school (so… right around 15 years back. EEK. ) We don't really go that regularly, perhaps a couple of times each year, BUT. I must be straightforward… I've requested precisely the same dish each and every time I've gone. It's somewhat crazy and I'm not grieved about it by any stretch of the imagination.

COCONUT RED CURRY SHRIMP SOUP (WHOLE30) #dinner #recipe

Also try our recipe Oven Baked Meatball Sandwiches #Dinner #simplemeals

INGREDIENTS

For the shrimp
1 lb raw shrimp, peeled
2 Tbsp coconut oil, divided
For the Soup:
½ medium onion, diced
2 tsp minced garlic
2 tsp minced ginger
4 Tbsp thai red curry paste
1 ½ cups chicken broth
2 cans (13.5oz) full-fat coconut milk
1 Tbsp fish sauce
2 tsp lemongrass*
½ tsp sea salt + additional, to taste
fresh ground black pepper, to taste
For serving
1 small head broccoli, chopped into florets and steamed
1 red pepper, sliced thin
¼ cup chopped scallions
2 Tbsp chopped cilantro
½ lime, sliced into 4 pieces
Optional - serve with some rice or quinoa.
Optional - for Whole30: 1 batch oven-roasted cauliflower rice

DIRECTIONS

First: cook your protein: Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.
Get the soup going: In the same soup pan, heat the second Tbsp coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn.
Meanwhile, combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
When the onions are translucent (about 5-6 minutes), stir in the curry paste until any clumps are broken up (about 30 seconds); stir in the coconut mixture. Turn the heat to medium low and allow the flavors to combine for about 5 minutes.
Stir in your veggies (I used sliced red peppers and broccoli I quickly steamed in the microwave here!), turn the heat down to a simmer, and cook an additional 5 minutes.
Taste to adjust salt and pepper. Finally, add the shrimp (or your protein of choice) in just to warm them before you’re ready to serve.
Assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and if you like, scoop some cauliflower rice or regular rice (not for Whole30!) smack dab in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)!

Read more our recipe Cast-Iron Pizza #dinnerrecipe #ideaspizza

Source : bit.ly/2GOk8Dk