What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.An enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.

What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

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Thai Coconut Shrimp Soup with Finger Limes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.

Course: Main Dish

Cuisine: Asian

Servings: 4 servings

Ingredients

• 1 tbsp coconut oil
• 1/2 pint finger limes, sliced thin with peel on
• 1 lb large shrimp, peeled and deveined but leave tail on
• 1 15-ounce can lite coconut milk (NOT the coconut milk sold as a beverage in the chilled section)
• 8 ounces seafood or vegetable stock
• 1 tbsp Instantly Fresh lemon grass or fresh chopped
• 1 tsp fresh grated ginger
• 1 small thai chile
• 1 tsp Instantly Fresh Mint or fresh chopped
• 1 tsp Instantly Fresh Basil or fresh chopped
• 1 tbsp fish sauce
• salt to taste

Instructions

1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.