Ridiculously easy to throw together, healthy and gluten/dairy free. Don’t let that fool you-this recipe is packed with flavor.
Created for my followers who are doing the Whole 30 or have set some nutritional goals for the New Years. Make sure that you are checking your ingredients (i.e. chicken broth or vegetable stock) to make sure they are compliant with Whole 30.
Thai Shrimp Soup
Ridiculously easy to throw together, healthy and gluten/dairy free. Don't let that fool you-this recipe is packed with flavor.
Ingredients
- 1 cup uncooked basmati rice
- 1 tbsp olive oil
- 1 lb salad sized (or small) shrimp, peeled, deveined and tail-off
- salt and pepper
- 2 tbsp minced garlic
- 1 small white onion, diced
- 1 tbsp fish sauce
- 1 tbsp fresh grated ginger
- 2 tbsp red curry paste (Thai kitchen GF)
- 1 12-ounce can coconut milk, full fat
- 3 cups chicken broth
- 1 tbsp lime juice (or juice of one lime)
- 2 tbsp chopped cilantro leaves
Instructions
- Combine 1 cup of rice with 1 1/2 cups of water. Prepare according to package directions and set aside.
- Place olive oil in a dutch oven or stockpot over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 3-4 minutes. Remove from stockpot and set aside.
- Add the garlic and onion. Cook, stirring occasionally, until tender and onions are translucent. Stir in the ginger until fragrant.
- Whisk in the curry sauce and then gradually the coconut milk and chicken broth. Bring to a boil and then reduce and simmer for 10 minutes, until slightly thickened.
- Stir in the rice, shrimp, lime juice and cilantro. Serve!
