Coconut Curried Shrimp Soup
Cook time: 30 minutes
- 12 raw, tail off, deveined shrimp. (chop 6 into large pieces, keep 6 whole)
- 2 tbsp. olive oil
- 2 cups vegetable broth or stock
- 1 can unsweetened, full-fat coconut milk
- 1 clove garlic, diced
1/2 small yellow onion, diced
- 1 tsp. sea salt
- 1 tsp. pepper
- 2 tbsp. curry powder
- 1 tsp. cayenne pepper (optional)
- 1/2 cup chopped parsley
In a large stock pot on medium high heat, add oil, onion, garlic, and seasonings. Stir continuously until shrimp is translucent (done in about 4-5 minutes)
Add broth and simmer covered for approximately 15 minutes on low.
Add canned coconut milk and cup of coconut milk, stir to blend.
Cover and simmer on low for an additional 5 minutes.
Serve in bowls, topped with chopped parsley.
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