We have a couple more days until fall’s official beginning, but is it really ever too early to make soup?
Maybe I’m getting ahead of myself. Let’s just say, while this soup will be delish whatever the weather, it shines on those first gloriously crisp evenings of late summer/early fall. Enough chit-chat. You’ll need…
1-2 tablespoons of minced ginger (depending on how gingery you like it)
1 stalk lemon grass, minced
3 teaspoons red curry paste (more if you like it hot)
4 cups chicken stock/broth
2 tablespoons fish sauce
3 cans coconut milk
2 cups mushrooms, sliced (shitake mushrooms rock here)
1 pound shrimp (peeled and deveined)
Lime juice of one lime
1 Bunch of cilantro
In a big pot, heat a little oil, and and add ginger, lemongrass, and curry paste. Stir in chicken broth, then fish sauce, and let the whole thing simmer for 15 minutes or so. Next, add coconut milk and mushrooms. When the soup is nice and hot and almost ready to serve (5-10 minutes after you add coconut milk and mushrooms), add the shrimp and cook for 5 minutes. Stir in the lime juice. Serve with lots of cilantro.
My favorite part about this whole ordeal is that it took one pot! Dishes were a breeze. This soup is also paleo, Whole 30, and last year’s skinny jean’s friendly.
More soup recipes to come… I’m kinda on a kick!
This recipe was adapted from allrecipes.com. But I like mine better. 😉