Here’s the deal: I LOVE soup. Like, really love soup. Dinner in one pot that’s not mush-city? Yes, please. A space to get in alllll the veggies and not have them taste like… well, plain veggies (and better yet, have your kids actually eat them?!)… the coziness of eating out of a bowl with a deep spoon?! You can find me with a bowl of soup all fall and winter long.

But… soups can get redundant. My family loves soup too, but after several nights of soup in a row, they can get a bit bored of similar-tasting brothy concoctions over and over- and though I can absolutely get behind a delicious chicken noodle soup, this soup will add some zest to your soup life like no chicken noodle soup ever can! Thai-inspired and packed with flavor– with a short 20-minute timeframe for cooking, this Red Curry Shrimp Soup is the perfect way to jazz up your soup repertoire, this cool weather season.

Red Curry Coconut Shrimp Soup
Serves 4

• 1 tbsp coconut oil, divided
• 1 onion, diced
• 2 large cloves garlic, minced
• 1 1/2 tsp minced ginger (about a 2″ piece)
• 1 tbsp red curry paste (more if you want it spicier)
• 1 tsp fish sauce (more as desired)
• 3 cups low-sodium chicken or fish broth
• 2 carrots, peeled and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 head broccoli, chopped into small florets (about 2 cups)
• 16 oz peeled and deveined shrimp (defrosted if frozen)
• juice of 1/2 lime (more as desired)
• 1 can full fat coconut milk, mixed before pouring
• 1/4 tsp sea salt, more to taste
• fresh cracked pepper, as needed

To top: chopped cilantro, cashews and fresh lime juice

1. Heat 1/2 tbsp oil to medium-high in a soup pot or dutch oven.
2. Add onion, season and cook until translucent. Stir in garlic and ginger and cook 10-15 seconds. Stir in curry paste and toast another 20-30 seconds.
3. Stir in fish sauce and broth. Season with 1/4 tsp sea salt (omit if not using low-sodium broth). Bring to a boil.
4. Once boiling, add carrots and pepper to soup. Cook for 5-6 minutes, until carrots begin to soften. Add in broccoli and cook another 3 minutes.
5. While vegetables are cooking, cook shrimp: heat remaining coconut oil in a sautee pan on medium-high. Dry shrimp thoroughly and season well with salt and fresh cracked pepper. Saute 1-2 minutes per side until golden (do not overcook!) and set aside.
6. Turn heat to low. Stir in shrimp, lime juice and coconut milk. Cook an additional 2-3 minutes, until vegetables are cooked. Season to taste with more lime juice, fish sauce or salt.

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