Red Meat Allergy Friendly Coconut Shrimp Soup with Ginger & Turmeric
Total time40 min
Prep time15 min
Cook time25 min
4.5(12)
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 lb large shrimp, peeled and deveined
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
- ½ tsp salt, or to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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