I was skeptical about this one, but it's flavorful and so intensely luxurious. If you are sharing meals with a non-keto friend, let them add their rice. You could serve this with cauliflower rice if you need the little bit of comfort, but I was perfectly happy just spooning this entire soup into my mouth as it was.
INGREDIENTS
10 oz shrimp
3.5 red bell pepper
1/8 oz dried shiitake mushrooms
2 oz yellow ginger, diced
0.5 oz ginger, minced
1 can coconut milk (approximately 13.5 oz)
0.25 cup vegetable broth
0.5 tbsp fish sauce
0.5 lime or lemon for juice
0.5 tsp crushed red pepper flakes
1 whole scallion
1 tsp black sesame seeds
DIRECTIONS
1. Roughly chop dried shiitake mushrooms; place in small bowl. Cover with 0.5 cup of water. Soak for at least 5 minutes or until softened. Reserve soaking liquid.
2. Thinly slice scallion; discard root end.
3. Cut red bell pepper into strips, about 0.25 inch thick. Halve the strips widthwise.
4. Rinse shrimp and pat dry with paper towels.
5. Heat 1.5 tbsp cooking oil in a large pot over medium-high heat. Add shrimp to hot pot; season with salt and pepper. Stir, cooking 1-2 minutes until shrimp start to turn pink. Stir occasionally.
6. Add bell pepper, yellow onions, and ginger. Stir. Season with half of the crushed red pepper flakes, 0.5 tsp salt, and a pinch of pepper. Cook for 2-3 minutes or until bell pepper begins to soften Stir occasionally.
6. Add mushroom with reserved soaking liquid and vegetable broth with fish sauce. Add lime or lemon juice. Stir to combine. Stir to combine. Cook for 1-2 minute for until broth is warmed through, stirring occasionally.
7. Add coconut milk. Stir. Bring to a boil, then reduce heat to medium. Cook for additional 4-6 minutes or until shrimp are fully cooked.
8. Divid Thai coconut shrimp soup between bowls. Garnish with scallion, black sesame seeds, and remaining red pepper flakes to taste.
This recipe serves 2.
MACRO INFO:
620 Calories, 48g Fat, 17g Net Carbs, 21g Protein
ADDITIONAL TIPS: If it's too salty, add a little bit more citrus juice. If you prefer it saltier, a little bit more fish sauce. And more heat? Add more red pepper flakes.
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