Thai Coconut Shrimp Soup (Print Version)

# Ingredients:

→ Base

01 - 1 Tablespoon coconut oil
02 - 1 large shallot or small onion, chopped
03 - 3 cloves garlic, pressed or minced
04 - 1 Tablespoon freshly grated ginger
05 - 3-4 Tablespoons red curry paste

→ Liquids & Seasonings

06 - 2 cups chicken broth
07 - 15 oz can coconut milk (full fat recommended)
08 - 1 Tablespoon gluten-free tamari or soy sauce
09 - 2 teaspoons gluten-free fish sauce
10 - 1 Tablespoon coconut sugar
11 - 1/2 teaspoon dried basil
12 - Salt and pepper to taste

→ Add-ins

13 - 1 lb 16/20 jumbo shrimp, peeled and deveined
14 - 8 oz mushrooms, very thinly sliced
15 - 4 cups baby spinach, roughly chopped
16 - 1 lime, half sliced into wedges

→ For Serving

17 - Cooked rice
18 - Chopped cilantro

# Instructions:

01 - Melt coconut oil, cook shallot until soft. Add garlic, ginger, and curry paste, cooking until fragrant.
02 - Add broth, coconut milk, and seasonings. Bring to bubble then simmer 10 minutes.
03 - Bring to boil, add shrimp, mushrooms, and spinach. Cook 4-5 minutes until shrimp done.
04 - Add lime juice. Serve with rice, lime wedges, and cilantro.

# Notes:

01 - Can adjust curry paste for heat level
02 - Full fat coconut milk recommended
03 - Gluten-free when using tamari

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