Coconut Shrimp Soup

Prep time

10 minutes

Cook time

20 minutes

Servings

Coconut milk makes the perfect base for a creamy shrimp soup. This recipe combines just the right combination of spices like garlic, ginger, and turmeric for a delectably aromatic soup! Plus, with the coconut milk and monk fruit sweetener, it has just the right amount of sweetness. Serve with a salad for lunch or add fresh bread or rice for a totally satisfying supper.

Ingredients

8 cups rehydrated Coconut Milk Powder, Organic

8 ounces wild shrimp, deveined

2 shallots, diced

¼ cup Monk Fruit with Erythritol, Organic Powder

¼ cup tamarind paste

¼ cup cilantro, chopped

1 tablespoon fish sauce

1 tablespoon Extra Virgin Sesame Seed Oil, Organic

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 teaspoon fresh turmeric, minced

1 teaspoon lime juice

Directions

In a pot on medium heat, add sesame oil.
Add shallots, garlic, ginger, and turmeric and cook for 2-3 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 1/3.
Add shrimp and cook for 1 minute.
Garnish with lime juice and cilantro.
Serve warm and enjoy!