Shrimp Curry Soup

Serves: 2-3 People

Prep Time: 10 minutes

Ingredients:

For the soup

• 2 Tbsp avocado oil

• 1/2 white onion, chopped

• 2 red bell peppers, sliced into thin strips

• 1/2 c raw cashews

• 2 Tbsp fish sauce

• 1/2 tsp salt

• 1 Tbsp coconut sugar

• 2 Tbsp red curry paste

• 4 garlic cloves, sliced thin

• 4 c vegetable broth (1 box)

• 1 can regular coconut milk

• 8-12 jumbo shrimp, peeled and deveined

To garnish

• fresh cilantro

• limes

• cashew pieces

Instructions:

1. In a large pot, add avocado oil and heat to medium. Pour in onion, bell pepper, and cashews. Saute until vegetables are softened.

2. Pour in fish sauce, salt, and coconut sugar and stir. Add red curry paste and garlic cloves and stir again until combined.

3. Pour in vegetable broth and bring to a boil.

4. Add shrimp and poach in the hot liquid until they turn pink and are cooked throughout, about 3-4 minutes. Remove the shrimp.

5. Whisk in 1 can of coconut milk.

6. Assemble bowls with curry, shrimp, and garnish with cilantro, lime, and extra cashews. Serve with rice.

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