Red Meat Allergy Friendly Thai Coconut Shrimp Soup
Total time45 min
Prep time20 min
Cook time25 min
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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
- 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.
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