- I will pre-warn you. Once you have this soup, you’ll likely never want any other kind ever again. I don’t often do this, but I licked by bowl clean. It was sooooo good.
- This is a higher fat recipe, but don’t try and use a lower fat version. It’s not the same. And it’s not good. And remember, fat is not bad. Fat doesn’t make you fat. Everything in balance and moderation! This recipe also includes lean protein (shrimp), and lots of delicious flavours from herbs and spices.
Hope you enjoy!
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 2 Tbsp fresh ginger minced
- 2 Tbsp lemongrass paste
- 3 Tbsp red curry paste
- 3 cups chicken broth or vegetable broth (check ingredients for Whole30}
- 1 Tbsp fish sauce
- 2 14 oz can full fat coconut milk
- 8 oz fresh shiitake mushrooms sliced
- 1 lb medium shrimp peeled and deveined
- 1 bundle of thin vermicelli noodles
- Zest of one lime grated
- 1 1/2 Tbsp lime juice about 1 lime
- Sea salt to taste
- Cilantro and/or sliced green onion for garnish
- Feeling EXTRA? Add a few Thai Basil leaves in too!
- Here is what you are going to want to do!
- Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for a few minutes.
- Pour the broth into the pot while stirring continually, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.
- Add the shrimp and cook until no longer translucent, about 5 minutes.
- Once everything is just about done cooking, add in your vermicelli noodles. They will only take a minute or two to cook, so don’t wait too long!
- Lastly, stir in the lime zest and juice and season with salt to taste. Serve garnished with cilantro (optional of course.. especially if you think it tastes like soap!), scallions, green onion, and lime wedges.
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