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Thai Shrimp Curry
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Description
All my favorite aspects of a good Thai meal: curry, shiitake mushroom, coconut milk, and shrimp. This soup turned out perfect with just enough heat for my wimpy taste buds.
Ingredients
- 4 cups Chicken Broth
- 1 can (about 13 Oz. Size) Coconut Milk
- 1 Tablespoon Green Curry Paste
- 1 Tablespoon Curry Powder
- 2 Tablespoons Coconut Oil, Divided
- ½ pounds Raw Cleaned Shrimp
- 1 carton (about 3 1/2 Oz. Size) Shiitake Mushrooms
- ¼ cups Green Onions
- 3 Tablespoons Thai Basil
Preparation
Bring broth and coconut milk to a simmer in a medium soup pot, then add curry paste and powder.
Heat 1 tablespoon coconut oil in pan and saute shrimp until pink and cooked thoughout. Remove shrimp from pan and add the remaining coconut oil and saute the mushrooms until cooked. Add green onions and basil to mushrooms and saute for 1 minute.
Add the mushroom mixture to the soup and simmer for 3-5 minutes and serve. Adjust the heat in the dish by adding or reducing the curry paste.
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