That’s right. I made a soup that was so easy and so delicious and so super-healthy, I think I had hubby feeling things he hasn’t felt in a while.
Thai Shrimp Lime Coconut Soup
- 4 – cups low-sodium chicken broth
- 2 – cups water
- 3 – cloves garlic, finely minced
- 2 – scallions, white parts and 1/2 of green parts thinly sliced into rounds
- 1 – 2″ piece lemongrass (I actually had a squeeze tube of lemongrass – worked great!)
- 1 – 1″ piece fresh ginger, finely chopped (again, no fresh ginger at my store – used bottled. Not the same thing, but it worked in a pinch)
- Juice and grated peel of one lime
- 1 – Tbsp reduced-sodium soy sauce
- 1 – tsp anchovy paste or 4 Tbsp fish sauce (I used the fish sauce)
- 1 or 2 – tsp Sriracha sauce (optional)
- 1 – bag shrimp (I used 51/60 size, but feel free to use what you have) peeled, deveined, tails removed
- 2 – carrots, cut into 2″ julienne (about 1 1/2 cups)
- 1 – cup chopped spinach or bok choy
- 1 – cup sliced shitake mushrooms (they were dried and re-hydrated in water for 30 minutes)
- 6 – 8 – oz dried rice vermicelli
- 1/2 – cup canned light coconut milk
- 4 – Tbsp chopped fresh cilantro
- Combine the broth, water, garlic, scallions, lemongrass, ginger, lime juice and peel, soy sauce, fish sauce and chilies (if desired) in a large pot. Cover and bring to a boil over medium heat.
- Add the chicken and carrots, spinach and mushrooms. Bring to a boil. Reduce the heat and cover. Simmer for 20 minutes.
- Stir in the vermicelli and coconut milk. Simmer until the vermicelli is cooked, about 5 minutes for fresh and 10 minutes for dried.
- Serve topped with 1 Tbsp cilantro each.
- Pour a glass of wine & enjoy!
Originally taken from Prevention’s cook book – I replaced the chicken with shrimp. Can’t wait to try the chicken though! Hope you like this as much as hubby did!