Keto Thai Coconut Curry Soup with Shrimp

Ingredients

• 1 lb Shrimp
• 2 cans Coconut Milk
• 1 cup Chicken Broth
• 2 tbsp Red Curry Paste
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Fish Sauce (optional)
• 1 tbsp Lime Juice
• 1 medium Zucchini
• 1 medium Bell Pepper
• 1/4 cup Cilantro

Instructions

1. 1Pour the 2 cans of coconut milk into a large heavy-bottomed pot and place it over medium heat (350°F / 177°C).
2. 2Add the 2 tbsp of red curry paste, 1 tbsp of ginger, and 2 cloves of garlic to the pot. Stir constantly for 2 minutes until fragrant.
3. 3Pour in the 1 cup of chicken broth, 1 tbsp of fish sauce (if using), and 1 tbsp of lime juice. Stir well and bring the mixture to a gentle simmer.
4. 4Cut the 1 medium zucchini into 1/2-inch thick half-moons. Cut the 1 medium bell pepper into 1/2-inch strips. Add the zucchini and bell pepper to the simmering soup and cook for 5 minutes, or until they are slightly tender when poked with a fork.
5. 5Add the 1 lb of shrimp to the pot. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
6. 6Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro.
7. 7Ladle the soup into bowls and serve immediately.

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