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: 4servings
Ingredients
1tbspcoconut oil
1/2 pintfinger limes, sliced thin with peel on
1lblarge shrimp, peeled and deveined but leave tail on
115-ounce canlite coconut milk (NOT the coconut milk sold as a beverage in the chilled section)
8ouncesseafood or vegetable stock
1 tbspInstantly Fresh lemon grassor fresh chopped
1tspfresh grated ginger
1smallthai chile
1tspInstantly Fresh Mintor fresh chopped
1 tspInstantly Fresh Basilor fresh chopped
1tbspfish sauce
salt to taste
Instructions
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.
Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
Add in the shrimp and simmer for 8-10 minutes. Serve warm.