It’s unseasonably cool here today, so I’m making soup for dinner. This soup is a warming, protein filled dish, that’s easy to make. I originally found this recipe at All Recipes.com and I changed some things to make it real food friendly.

I thought the original recipe had to much broth, so I reduced the amount. As always, try to use as many organic ingredients as possible!

This soup takes about an hour to start to finish. Even though there’s just two of us, I usually make the full recipe because I like it that much. I hope you enjoy it as much as I do.

Serves 8

Ingredients

• 1 Tbsp of olive oil or coconut oil
• 2 Tbsp fresh, grated ginger, or minced ginger from Ginger People
• 2 stalks of lemongrass, cut into a few, large pieces. This will be removed before eating. If you can’t find lemongrass in the produce department, this brand can be found it most international food aisles.
• 2 tsp of red curry paste, this makes it moderately spicy. Add more or less, depending on your spice prefereance.
• 3 cups of chicken broth, homemade is best or this brand is a good choice.
• 3 tablespoons of fish sauce or soy sauce. I like the flavor of fish sauce, some do not!
• 1 Tbsp brown sugar
• 2 (13.5 ounce) cans of organic coconut milk. Native Forest is my favorite, and their cans are BPA free.
• 1 lb fresh, shiitake mushrooms, sliced
• 1 lb medium shrimp, thawed, peeled and deveined or you can substitute with cooked chicken breast.
• 2 Tbsp fresh lime juice
• 1/2 cup chopped, fresh cilantro
• Salt to taste

Instructions

• Heat oil in a large pot, over medium heat.
• Cook and stir in the ginger, lemongrass, and curry paste for one minute.
• Slowly pour in the chicken broth, stirring continuassly.
• Stir in the fish sauce, and brown sugar, simmer for 15 minutes
• Stir in the coconut milk, and mushrooms are soft, about 5 minutes.
• Add the shrimp or chicken. If using shrimp, cook until no longer translucent.
• Stir in the lime juice, season with salt, and garnish with cilantro
• Remove the pieces of lemongrass before serving

 

This soup can be served with rice, my husband likes to pour it over his rice, and mix it in. I prefer to eat my rice on the side. Either way, it tastes yummy!

---

Share your thoughts, did you like this recipe?  Did you change anything to fit your taste buds?