Friday, December 6, 2013

Coconut Shrimp Soup

Finally remembered to snap a pic, last minute, last bite…

You may all be sick of Turkey right about now and ready for a change of flavor. This recipe is perfect for a cold day. It's got a bright flavor and it's really easy to make. It's been pretty hectic over here with work and I needed a quick and easy meal that would feed me for a few nights. I threw together some pre-cut vegetables (a huge time saver) and already cooked and deveined wild caught frozen shrimp with a can of coconut milk and a few spices.

This recipe was inspired my a stew a client and friend of mine suggested. It's ready to eat in under 30 minutes and took minimal prep time. I'd recommend it for a quick weeknight meal or a prep soup to carry you through a few nights.

Coconut Shrimp Soup

-1 box pre cut stir fry vegetables (can use frozen)
-1 can light coconut milk
-1/2 cup water
-1 large bag frozen shrimp (1 lb)
-1 box sliced mushrooms
-dash coconut aminos
-1 tbsp ground ginger
-1 tbsp cracked pepper
-dash pepper
-dash salt
-juice of 1 lime
-1 tsp coconut oil

1. Use 1 tsp coconut oil to heat a saucepan. Add all veggies and saute until tender.
2. Add 1 can coconut milk + 1/2 cup water, bring to a boil
3. Add frozen shrimp and let cook throughouly
4. Add all spices and mix
5. Add juice of 1 lime at the end

1 comment: