Thai Spicy Shrimp Coconut Soup

Incorporating Thai flavors such as red and green chili, lemongrass, ginger, coconut milk and fish sauce is a great way to spice up and add excitement to Paleo meals. Coconut milk is a staple of Thai cooking. When used as a soup base, it creates an amazing creamy and full flavored backdrop to reveal the delicate flavors of Thai cuisine. If you’re looking for an exotic change of taste to your everyday Paleo meals, then try out Thai spicy shrimp coconut soup!

Ingredients:
1 pound of wild caught medium-sized shrimp (shells, tails and veins removed) No FARMED SHRIMP

2 leeks finely sliced

2 cloves of garlic finely diced

1 cup fresh cut broccoli florets

½-1 cup fresh Shiitake mushrooms sliced
3 baby bok choy bundles chopped (or 1 medium bok choy)
2 lemon grass stalks
1 can full fat coconut milk
¼ cup dry white wine
½ tablespoon of natural Thai Red Curry Paste
1 tablespoon fresh grated ginger
2-3 drops of fish sauce (all natural Kame brand)
1 ½ cups of all natural low sodium gluten free chicken stock
Red pepper flakes to taste

Method:

1.) Prepare the lemongrass by peeling the dry outer skin off.  Then cut off the end of the lemongrass stalk.  Cut the stalks into 2-in pieces and bruise the lemongrass by bending it.
2.) Add garlic, leeks, and Shiitake’s to large pot with 1 tablespoon of EV coconut oil.  Cook over medium heat for 8 minutes or until softened.  Add broccoli and bok choy and cook for 5 more minutes.
3.) Stir in coconut milk, chicken stock, wine, lemongrass, curry paste, ginger and fish sauce.  Simmer for 5 minutes.
4.) Add in shrimp and red pepper flakes to taste.  Simmer for 4-6 minutes, or until the shrimp are no longer gray.
5.) Remove from heat and add fresh ground pepper and additional fresh grated ginger to taste.  Remove lemon grass stalks.