Recipe: Thai Coconut Soup

By Dr. Kristy Harvell,

Advanced Nutrition Response Testing Practitioner


1 Tbsp Organic coconut oil

1 Tbsp fresh grated Organic ginger

1 stalk lemongrass minced

2 tsp red curry paste

4 cups organic chicken broth

3 Tbsp fish sauce

1 Tbsp light brown sugar

3 cans light Organic coconut milk

½ lb fresh shiitake mushrooms

1 lb medium wild caught shrimp

3 Tbsp fresh lime juice

Salt to taste

¼ c chopped fresh cilantro


Heat the oil in a large pot. Cook and stir the ginger, lemongrass, and curry paste for 1 minute. Slowly pour the chicken stock into the mixture, stirring constantly. Stir in the fish sauce and the brown sugar, simmer for 15 minutes. Stir in the coconut milk and mushrooms and cook until the mushrooms are soft, about 5 minutes. Add the shrimp and cook another 5 minutes. Stir in the lime juice, season with salt, garnish with cilantro and serve.


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