Thai Coconut Curry Soup
Servings: 4
Calories: 458kcal
Ingredients
- 1 lb shrimp (or meat of choice, cut into bite-sized pieces)
- 1 lb mixed stir-fry vegetables (I used the frozen bag from Whole Foods Market's 365 brand)
- 13.5 oz can coconut milk
- 16 oz chicken broth
- 1 tbsp coconut oil
- 2 tsp minced garlic
For the Curry Seasoning
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp dried basil
Instructions
- Combine the spices in a small bowl and set aside. (I keep it pre-mixed in my fridge for quick dinners)
- In a large pot, heat the coconut oil over medium to medium high heat. Add the shrimp & spices, and sauté for about 2 minutes.
- Add the veggies and garlic. Stir fry until the veggies are slightly softened; about 3 minutes.
- Stir in the coconut milk & chicken broth, and turn the heat up to high.
- Bring the soup to a low boil, then reduce to a simmer for about 10 minutes (covered).
- Serve hot, topped with cashew pieces if you like some crunch!