Thai Shrimp Soup

1 Tbsp oil (coconut or vegetable oil)
1 yellow onion,chopped
3 tsp garlic, minced
1 Tbsp ginger, minced
3 Tbsp red curry paste

2 cups chicken broth
15oz can coconut milk
1 Tbsp soy sauce
2 tsp fish sauce
1 Tbsp sugar
salt and pepper

1lb shrimp, peeled and deveined
4 cups kale, roughly chopped

1 Tbsp fresh basil, finely chopped
½ lime, juiced

Cooked rice for serving

1. Add oil to a large pot over medium heat. Add onion and saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste and saute for 1 more minute.
2. Slowly pour in chicken broth then add coconut milk, soy sauce, fish sauce, sugar, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat  down to medium-low and simmer for 10 minutes, stirring occasionally.
3. Turn heat up to high to bring soup to a rolling boil then add shrimp and kale. Simmer until shrimp are fully cooked through, 4-5 minutes, then add fresh basil and the lime juice and stir.
4. Serve soup over cooked rice

5 servings

10 minutes

30 minutes

Low Fat, Low Calorie, Low Carb