Thai Soup with Shrimp

Thai Soup with Shrimp
Thai Soup with Shrimp
I love the slight spiciness of this soup paired with the lime and the creamy coconut milk. If you are one of those people who thinks cilantro tastes like soap (did you know that’s a genetic trait?), simply omit it from the recipe.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
white meat free gluten free red meat free dairy free pescatarian
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 large avocado diced
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh cilantro
  • 2 tablespoons coconut oil
  • 1 teaspoon turmeric
  • 2 tablespoons tamari soy sauce (gluten free)
  • 4 green onions trimmed and chopped
  • 1 tablespoon fresh ginger finely minced or grated
  • 3 cups chicken broth preferably homemade (http://www.bigoven.com/recipe/chicken-bone-broth/2355714)
  • 1 teaspoon fish sauce thai or vietnamese
  • 1 can coconut milk 14 oz
  • 12 medium shrimp peeled and deveined
  • lime juice of 1 lime
  • Carbohydrate 11.5190619550801 g
  • Cholesterol 717.36 mg
  • Fat 180.786556593768 g
  • Fiber 4.17956238939322 g
  • Protein 179.68334937791 g
  • Saturated Fat 71.1667301458389 g
  • Serving Size 1 1 Serving (1163g)
  • Sodium 1503.79026564217 mg
  • Sugar 7.33949956568683 g
  • Trans Fat 14.4086852395894 g
  • Calories 2408 calories

1. In a small bowl, combine the salt, pepper, turmeric, cumin, and cinnamon. 2. In a stockpot, melt the coconut oil. Add the green onions and ginger and sauté until fragrant, about 2 minutes. 3. Add the spice mix and stir. Cook about 30 seconds. 4. Slowly pour in the chicken broth, stirring continuously. 5. Add the tamari, fish sauce, and red pepper flakes. 6. Bring to a boil, then reduce to a simmer. Simmer for 5 minutes. 7. Whisk in the coconut milk. Bring to simmer again. 8. Add the shrimp and simmer approximately 5 minutes, or until the shrimp is just cooked through. 9. Remove from the heat. Stir in the lime juice and cilantro. 10. Ladle into 4 individual bowls and top each bowl with one-fourth of the diced avocado.