Thai Coconut Shrimp Soup

• Gluten free

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1 Cilantro or parsley, fresh
  • 4 cloves Garlic
  • 4 tsp Ginger, fresh root
  • 1 Green onion
  • 1 Lime, wedges
  • 2 cups Napa cabbage

• Canned Goods

  • 4 cups Silk unsweetened coconut milk
  • 2 cups Vegetable broth

• Condiments

  • 4 tsp Lemongrass or lemongrass paste

• Baking & Spices

  • 1 tsp Curry powder
  • 1/2 tsp Red pepper flakes
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on tasteloveandnourish.com

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 teaspoons grated fresh ginger root
• 4 teaspoons minced lemongrass or lemongrass paste
• 1 teaspoon curry powder
• ½ teaspoon crushed red pepper flakes
• 2 cups vegetable broth
• 1 pound medium shrimp, peeled and deveined
• 4 cups Silk Unsweetened Coconut Milk
• 2 cups Napa cabbage, finely shredded
• sea salt to taste
• lime wedges, for serving
• fresh cilantro or parsley, for serving
• green onion, sliced, for serving

Directions

• In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
• Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if youd like.