Thai Curry Soup
Servings: 4
Ingredients
- 1 tablespoon avocado oil coconut oil, or extra-virgin olive oil
- 2 inch stalk lemongrass white part, minced
- 2 garlic cloves minced
- 1 inch chunk ginger minced
- 1 cup shitake mushrooms
- 2-3 medium bok choy sliced
- 1 cup bean sprouts
- 1 cup snap peas
- 32 ounces chicken broth
- 1 13- ounce can coconut milk
- 1/2 teaspoon fish sauce
- 1 lime juiced
- 1 tablespoon curry powder
- 3 thai birds eye chilis chopped
- 1/2 cup fresh basil leaves chopped
- 1/2 cup cilantro leaves chopped
- 1 teaspoon fine sea salt more to taste
- 1/4 teaspoon black pepper
- Pinch red pepper flakes more to taste
- 1 pound shrimp deveined and peeled
- 2 large zucchinis or summer squashes spiraled (about 13 ounces)
- Optional: 1 to 2 cups cooked rice noodles about 7 ounces uncooked
- Additional basil leaves for garnish
- Additional cilantro leaves for garnish
- Additional lime wedges for garnish
- Additional red pepper flakes for garnish
Instructions
- In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
- Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
- Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
- Add in shrimp and mix until shrimp becomes opaque.
- Add in spiralized summer squash or zucchinis, and rice noodles if adding.
- Taste and adjust salt and spices as desired. Garnish and serve hot.
Nutrition
Serving: 1bowl | Calories: 387kcal | Carbohydrates: 24g | Protein: 38.7g | Fat: 16.8g | Saturated Fat: 11.9g | Cholesterol: 239mg | Sodium: 1520mg | Fiber: 5.4g | Sugar: 7.1g