Recipe: Thai Coconut Curry Shrimp Soup

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 35 Minutes

Cook Time: 30 Minutes

Makes: 6-8 Servings

Enjoy the simplicity of this Thai Soup! You can easily swap out the protein to your liking [Tofu/seafood/meat]... No matter what you choose, the base of this soup is wonderful!

Ingredients:

• 1 Tbsp Coconut Oil
• 2 Tbsp fresh Ginger (minced)
• 1 Stalk Lemongrass (minced)
• 2 Tsp Red Curry Paste
• 4 Cups Chicken Broth (or Vegetable)
• 3 Tbsp Fish Sauce
• 1 Tbsp Brown Sugar
• 3 cans of Coconut Milk (13.5 oz)
• ½ Pound of Shiitake Mushrooms (sliced)
• 1 Pound medium Shrimp
• 2 Tbsp fresh Lime Juice
• Salt and Pepper to taste
• Garnish: Hamama Microgreens & Cilantro

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Cook and stir the lemongrass, ginger and curry paste in the pot for about a minute.
3. Stir the broth over the lemongrass, ginger and curry paste as well as the fish sauce and brown sugar and let simmer for 15 minutes.
4. Stir in the mushrooms and coconut milk until tender.
5. Add in the shrimp and cook for another 5 minutes.
6. Once all is cooked and simmering, add in the lime juice, stir and serve.
7. Add in salt and pepper to taste then garnish with cilantro and Hamama Microgreens!

Enjoy! :D