Coconut Shrimp Soup
A Sweet and Delectably Aromatic Soup
Prep Time
10 minutes, plus 20 minutes Cook time
Number of Servings
Serves 4
Ingredients
- 8 cups rehydrated Coconut Milk, Organic Powder
- 8 ounces wild shrimp, deveined
- 2 shallots, diced
- [q:1/4] cup Monk Fruit with Erythritol, Organic Powder
- [q:1/4] cup tamarind paste
- [q:1/4] cup cilantro, chopped
- 1 Tbsp fish sauce
- 1 Tbsp Extra Virgin Sesame Seed Oil, Organic
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 tsp fresh turmeric, minced
- 1 tsp lime juice
Directions
- In a pot on medium heat, add sesame oil.
- Add shallots, garlic, ginger, and turmeric and cook for 2 to 3 minutes or until shallots have softened.
- Pour in rehydrated coconut milk, monk fruit sweetener, tamarind, and fish sauce. Bring to a boil.
- Allow soup to reduce by [q:1/3].
- Add shrimp and cook for 1 minute.
- Garnish with lime juice and cilantro.
- Serve warm and enjoy!
Nutrition Info
180 Calories, 8 g Total Fat (4.5 g Saturated Fat), 10 g Protein, 40 g Total Carbs (2 g Dietary Fiber), 70 mg Cholesterol, 2 mg Iron, 690 mg Sodium, 109 mg Calcium