Coconut Curry Soup

This Coconut Curry Soup is a delightful fusion of rich coconut milk and aromatic Thai spices, making it a perfect low-carb breakfast option. Packed with flavor, it's both comforting and refreshing, ideal for starting your day on a high note.

Ingredients

• Coconut milk - 400 ml
• Chicken broth - 250 ml
• Red curry paste - 2 tablespoons
• Shrimp, peeled and deveined - 200 grams
• Mushrooms, sliced - 100 grams
• Spinach, fresh - 100 grams
• Lime juice - 2 tablespoons
• Fresh cilantro, chopped - 2 tablespoons
• Fish sauce - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 2 minutes.
2. Stir in the red curry paste, cooking for another minute until well combined.
3. Pour in the coconut milk and chicken broth, stirring well to combine.
4. Bring the mixture to a gentle simmer and add the sliced mushrooms. Cook for about 5 minutes until mushrooms are tender.
5. Add the shrimp to the pot and cook for an additional 3-5 minutes until they turn pink and opaque.
6. Stir in the fresh spinach, lime juice, and fish sauce. Cook for another 2 minutes until the spinach is wilted.
7. Season with salt and pepper to taste. Remove from heat and garnish with chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, supporting ketosis.
• High in protein from shrimp, aiding muscle repair and growth.

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