Pescatarian Thai Coconut Shrimp Soup
Total time45 min
Prep time20 min
Cook time25 min
5.0(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil
- 1 stalk lemongrass, tough outer layers removed, bottom 6 inches thinly sliced
- 1 tbsp fresh ginger, peeled and minced
- 1 tsp ground turmeric
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 2 cups cremini mushrooms, sliced
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt, or to taste
For serving
- 3 scallions (green tops only), thinly sliced (optional)
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan over medium heat until shimmering. Add the lemongrass and ginger and cook, stirring frequently, until fragrant and just beginning to soften, about 2 minutes.
- 2
Stir in the turmeric and cook for 30 seconds, until the spice is evenly distributed and fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!