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 li