Thai Coconut Shrimp Soup

Happy Monday! Today's recipe is a very easy yet delicious lower carb soup. I have tried several different types of shrimp for this recipe and found that fresh works much better than frozen. My favorite one to use in this is the Argentinian red shrimp. It is a larger shrimp so for me it works better. I buy in my seafood department already peeled and deveined. If you have never cooked with shrimp before make sure you devein it before cooking! Here is a link from food network that will show you the "how to" of deveining shrimp. http://www.foodnetwork.com/how-to/photos/how-to-peel-and-devein-shrimp. 

Thai Coconut Shrimp Soup

Ingredients:

1 tbs avocado oil

2 tbs fresh grated ginger

2 tbs red curry paste

32 oz box of low sodium chicken broth

1 tbs agave

3 tbs fish sauce

3 13.5 oz cans of coconut milk

1 lb baby Bella's sliced- you can also use white mushrooms

2 lbs peeled and deveined shrimp

2 tbs fresh lime juice - thinly slice other half add as garnish at the end

1/4 c chopped cilantro

Salt to taste

Preparation:

1. Heat oil in a large pot over medium heat.

2. Add ginger and curry paste to hot oil and cook for about 1 minute.

3. Add chicken broth, fish sauce, agave, coconut milk and mushrooms. Let cook until mushrooms are soft, about 5 minutes.

4. Add shrimp and cook for about 4 minutes until shrimp is not translucent.

5. Stir in lime juice. Add lime slices and cilantro for garnish and serve!

Picture from:http://allrecipes.com/recipe/146035/the-best-thai-coconut-soup/