Healthy Thai shrimp soup (Print Version)

# Ingredients:

→ Core Ingredients

01 - 6oz (170g) peeled and cleaned shrimp

02 - 1 1/2 teaspoons red curry paste

03 - 2 cups (400ml) creamy coconut milk

04 - 1/2 zucchini, diced into chunks

05 - 5 lime leaves or 1 stalk of fresh lemongrass

06 - 1 bunch of cilantro, finely chopped

# Instructions:

01 - Pour the coconut milk and curry paste into a small pot. Set it over medium-high heat. As it heats, stir non-stop until the mix is smooth and blended, roughly 3-4 minutes. A whisk works great if you want to speed things up.

02 - Drop the shrimp and either the lime leaves or the lemongrass into your pot. Keep cooking gently, stirring occasionally, until the shrimp go from gray to pink and are fully cooked in a matter of minutes.

03 - Toss in the chopped zucchini, then quickly turn off the burner. The leftover heat from the broth will gently cook the zucchini, leaving it just crisp-tender.

04 - Take out the lime leaves or lemongrass before serving. Fill bowls with the soup and sprinkle chopped cilantro over each portion before enjoying.

# Notes:

01 - Naturally fits low-carb, keto, paleo, and gluten-free diets.

02 - Want extra heat? Add more curry paste or stir in chili oil.

03 - You can swap zucchini for quick-cooking veggies like spinach, bell peppers, or snow peas.

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