Thai Curry Soup with Shrimp

• Gluten free
• Paleo

• Seafood

  • 12 oz 36/50 count shrimp

• Produce

  • 4 oz 1 cup sliced mushrooms
  • 6 oz Baby spinach
  • 1/2 cup Cabbage
  • 1/4 cup Cilantro, fresh
  • 1 Lime
  • 1 cup Tomato

• Canned Goods

  • 2 cups Chicken broth
  • 1 can Coconut milk, light
  • 2 tbsp Thai curry paste or homemade thai curry paste

• Oils & Vinegars

  • 2 tsp Coconut oil

Found on wholesomelicious.com

Description

Ingredients

• 2 teaspoons coconut oil
• 2 tablespoons thai curry paste or homemade Thai curry paste *
• 2 cups chicken broth
• 1 can light coconut milk
• 1 cup sliced mushrooms, about 4 ounces
• 12 ounces 36/50 count shrimp, peeled and deveined
• ½ cup shredded cabbage
• 1 cup diced tomato, about 1 medium tomato
• 6 ounces baby spinach
• ¼ cup chopped fresh cilantro
• 1 lime, quartered

Directions

• Heat oil in large saucepan over medium high heat.
• Stir in curry paste and sauté for 30 seconds.
• Add about a half cup of the broth and whisk together.
• Add remaining broth, coconut milk and mushrooms.
• Simmer for 10 minutes.
• Add shrimp and cabbage, reduce heat to low and cook for 5 minutes.
• Add spinach and tomatoes and cook for 2 minutes.
• Serve with sprinkled with cilantro and with a lime wedge if desired.