DinnerSeafoodSoups & StewsVeggies

BY CHEF KATIE MIST

Thai Shrimp and Vegetable Soup

The whole family loves this super-easy, nourishing Thai inspired soup. Your heart and brain will thank you for the shiitake mushrooms and shrimp, which contain compounds that help support both systems. Shrimp also provides a big dose of protein while the shiitakes can help boost immunity. Sweet potato is rich in fiber and a whole host of vitamins, minerals and antioxidants.

Thai Shrimp and Vegetable Soup

Ingredients

• 1 tablespoon coconut oil

• 1 small onion, cut into 1⁄2 inch dice

• 1 medium sweet potato, cut into 1⁄2 inch dice

• 1 2-inch piece fresh ginger, cut in half lengthwise

• 1 stalk lemongrass, use the bottom third of the stalk, tough outer leaves removed and sliced in half lengthwise

• 1 red bell pepper, cut into 1⁄2 inch dice

• 6 ounces shiitake mushrooms, stems removed, cut into 1⁄2 inch slices

• 3 cloves garlic, finely chopped

• 3 cups chicken bone broth

• 1 tablespoon fish sauce (in the Asian aisle of supermarkets)

• Juice of 2 limes

• 1 can coconut milk

• 1⁄4 cup cilantro, roughly chopped

• 1 pound shrimp, peeled, deveined and tails removed

• Green onion, sliced

• Cilantro, roughly chopped

• Lime wedges

• Fresno chilies, sliced (optional)

Instructions

1. Heat a pot over medium heat.

2. When hot add coconut oil, onions, sweet potato, ginger, lemongrass, salt and pepper.

3. Cook for about 7-10 minutes, stirring occasionally, until the onions begin to look translucent.

4. Add bell pepper and shiitakes, cook for 6-8 minutes or until peppers soften.

5. Add garlic and cook until fragrant, about 30 seconds.

6. Meanwhile season shrimp with salt and pepper.

7. Stir in chicken broth and bring to a boil. Reduce to a simmer and stir in shrimp and cilantro. Stir occasionally, until shrimp are just cooked through, about 3-5 minutes.

8. Stir in fish sauce, lime juice and coconut milk.

9. Taste for seasoning, add more salt if necessary.

10. Discard ginger and lemongrass.

11. To serve, ladle soup into bowls and top with green onion, cilantro, a squeeze of lime and Fresno chilies (if using).

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