Thai Shrimp & Veggie Coconut Curry Soup

Yes you need to make this in the winter and yes you need to share it with everyone you know. It’s excellent for when you’re feeling under the weather but it’s also so good, you’ll never look back and keep making it over and over and over again. Warm your soul with this amazing veggie enriched soup with BOLD flavor.

Ingredients

• 2 lbs of shrimp, peeled and deveined

• 1 tsp of lime or lemon zest

• 2 limes

• 1/2 tsp of salt

• 1 8.8 oz Package of vermicilli or rice noodles

• 2 tablespoons of coconut oil (or any oil)

• 1 1/2 tblsp of garlic paste

• 1 1/2 tblsp of ginger paste

• 1 tblsp of red curry paste

• 1 13 oz can of lite coconut milk

• 4 cups or 32oz of vegetable broth (NOT low sodium)

• 4 large sweet potatoes, peeled and cubed

• 2 large zucchini, cubed or sliced rounds

• 1/2 tblsp of fish sauce (if you don’t like, leave out but might have to add some salt)

• 1/2 tblsp of brown sugar

• 5-6 stalks of bok Choy washed and sliced

Directions
In a bowl, place your cleaned, deveined and peeled shrimp with lime zest, 1/4 tsp of salt, and juice of 1 lime. Mix it up and set shrimp aside.

Take out a small soup pot for cooking your rice noodles. Add enough water to fill half way. Place on stove but don’t turn stove on. In a large soup pot, add choice of oil, red curry paste, garlic paste and ginger paste. Heat up on medium high for 2-3 minutes, then add sweet potato, the bok Choy, and the zucchini. If you want to add other veggies here is the place for it. Mix around and add the vegetable stock and the coconut milk. Bring to a boil. Then let simmer for 7-10 minutes until potatoes are fork tender. While soup simmers, boil water in other pot and follow the directions to cook rice noodles.

Go back to soup, Now add fish sauce (optional) or salt and brown sugar. Stir, let simmer for 3 more minutes. Turn off heat. Sample the broth. Option 1: sometimes I’m lazy & add the shrimp into soup here & cook for two minutes IF you aren’t planning on having leftovers. Otherwise, I recommend taking out another skillet and placing the shrimp with tongs in the pan (you don’t want the liquid shrimp was sitting in) sautéing the shrimp in 1 tblsp of olive oil and 1 tbls of butter for 3-5 minutes. If you want heat add pinch of chili pepper flakes. Once pink and white, shrimp are done. In a bowl serve some noodles, ladle the soup on top, add shrimp on top if you sautéed and garnish with whatever toppings you want! Enjoy!