Ingredients
- 2 tablespoons of coconut oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 1 can of coconut milk
- 2 cups of chicken or vegetable broth
- 1/2 cup of freshly squeezed lime juice
- 1/4 cup of chopped fresh Thai basil
- 1 pound of large shrimp, peeled and deveined
- Salt and pepper to taste
- Optional: 1-2 teaspoons of red pepper flakes for some heat
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes, until fragrant.
- Pour in the coconut milk, broth, and lime juice. Stir well to combine, then bring the mixture to a simmer.
- Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- While the soup is simmering, prepare the shrimp by seasoning them with salt, pepper, and a pinch of red pepper flakes (if using).
- Add the shrimp to the pot and cook for an additional 2-3 minutes, until they are pink and fully cooked.
- Stir in the chopped Thai basil and adjust the seasoning as needed.
- Serve the soup hot, garnished with additional Thai basil leaves and a squeeze of lime juice, if desired.
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 63
- Sugar: 4
- Sodium: 94
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
- Cholesterol: 5