I’m a HUGE fan of Thai food. It is my go-to and I’m pretty much obsessed. My favorites on any traditional Thai menu are Green Curry, Spring Rolls (duh), Pho, and Coconut Lemongrass soup.
I’ve attempted to remake a Lemongrass soup but botched it up pretty bad. SO, this is what I’ve recently played around with. And I have to say, I was super surprised at how close this tasted to a restaurant Coconut Milk soup! It was amazing. So flavorful, creamy, and satisfying.
I can’t wait for you to try this. Seriously. If you do, you HAVE to tell me how you like it. Hopefully (and by hopefully, I’m positive) you love it as much as I did.
LET’S GET COOKING SQUIRRELS!
Prep Time: 10 minutes
Cook Time: 45 minutes
Whole 30 Approved!
1 tbsp Sesame Oil
1 tbsp Coconut Oil
1 lb Fresh Peeled, Deveined Shrimp
1-16 oz. Can Lite Coconut Milk
2 cups Organic Bone Broth
1 White Onion, roughly chopped
1 tbsp Fresh Garlic, minced
1 tsp Fresh Ginger, minced
2 Large Tomatoes, roughly chopped
1/4 cup Fresh Cilantro, chopped
1 tsp Paprika
1/2 tsp Nutmeg
1/2 tsp Curry Powder
1 tsp Salt
1 tsp Ground Black Pepper
- Add coconut and sesame oils to a large pot on medium heat. Once the oils are melted, add minced ginger and sauté about 5 minutes until softened.
- Once ginger is softened, add onions and garlic and sauté another 3-5 minutes.
- Next add coconut milk and broth and bring to a simmer, stirring occasionally. Cook about 10-15 minutes.
- Add tomatoes, cilantro, and all seasonings and cook another 10-15 minutes.
- Finally, add your shrimp and boil in the soup for about 5 minutes. Once shrimp are cooked through, remove from heat and serve. We don’t want to overcook the skrimps!
- Serve either by itself or over brown rice and garnish with fresh cilantro.
If you enjoyed this recipe, comment below or post a photo to FaceBook or Instagram and tag @pumpandcrunch.
Yours In Health,