Keto Thai Coconut Soup
Ingredients:
2 tbsp coconut oil, (or avocado oil)
1 lb peeled medium shrimp
1 diced red bell pepper
1/2 cup chopped onion
2 chopped zucchini (small), (or make as zoodles)
1 stalk lemongrass (finely chopped), (or 5 drops lemongrass essential oil)
2 cloves minced garlic
1 tsp finely chopped ginger
salt to taste
2 tbsp red curry paste, (or red curry powder)
2 13 oz cans unsweetened coconut milk
4 cups chicken bone broth, (or vegetable stock)
1/2 tsp black pepper
1 lime, juiced
2 tbsp fresh cilantro (more to garnish)
Directions:
In a large soup pot or dutch oven, melt the coconut oil over a medium-high heat. Add the shrimp, stirring occasionally for 2-3 minutes until pink. Salt to taste then remove to a bowl.
To the pot, add the onion, bell pepper, garlic, and zucchini. Stir occasionally until tender (4-5 minutes). Add in the ginger and lemongrass and cook another minute.
Whisk in the curry paste and then the coconut milk, stock, and pepper. Bring it all to a boil then reduce heat and simmer until the soup thickens slightly (about 10 minutes).
Stir in the shrimp, lime juice, and cilantro and season with salt and pepper to taste. Serve in bowls and garnish with fresh lime wedges and cilantro.
Servings: 6
Nutritional Information: Calories: 359, Fat: 26g, Carbohydrates: 6g, Fiber: 1g, Protein: 26g
