This spring, we’ll be filling our bowls with this light-yet-filling Thai soup. It’s loaded with beneficial ingredients like coconut milk, a natural antimicrobial that boosts metabolism while stabilizing blood sugar. The lemongrass has calming properties to relieve stress, and lime juice is a powerful detoxifying agent. It’s even a beauty booster: coconut oil will help keep your hair and skin looking radiant. We love its fresh, exotic flavor and think you will too!
Here’s how to make it:
1 Tbsp. coconut oil
4 small scallions, minced
2 1/2 Tbsp. freshly grated ginger
2 lemongrass stalks, peeled and chopped into 2-inch chunks
2-3 tsp. red curry paste (start with two and add more for extra spice)
4 cups vegetable stock
3 Tbsp. fish sauce (or low-sodium, gluten free tamari)
1 Tbsp. coconut sugar (or pure maple syrup)
1 (14.5-oz) can full-fat coconut milk
3/4 pound shiitake mushrooms, thinly sliced
1 pound shrimp, peeled and deveined*
2 Tbsp. fresh lime juice
4 radishes, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1/2 cup cilantro, chopped
salt and pepper to taste
To make this a vegan soup, swap out shrimp for organic tofu.
Directions:
1. Heat the coconut oil in a large soup pot over medium-high heat. Add the scallions, ginger, lemongrass, and red curry paste. Lightly sauté, stirring often. Slowly pour in the vegetable stock, stirring often. Add the fish sauce and coconut sugar. Simmer for about 15 minutes.
2. Stir in the coconut milk and mushrooms. Simmer until the mushrooms are soft, about 5 minutes. Add the shrimp and cook until the shrimp is no longer translucent, about 5 to 7 minutes. Stir in the lime juice and turn the heat to low. Ladle out the lemongrass.
Divide soup among bowls and top each bowl with radishes, jalapeño, and cilantro. Season with salt and pepper to taste.
