Ingredients
Scale
- 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
Instructions
- Heat 1/2 tbsp oil to medium-high in a soup pot or dutch oven.
- 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.
- Stir in fish sauce and broth. Season with 1/4 tsp sea salt (omit if not using low-sodium broth). Bring to a boil.
- 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.
- 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.
- 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.