You can use fish instead of shellfish in this Thai coconut milk soup, if you’d like. I use shellfish, especially oysters, because of their high zinc content.
I like to kick the flavor up a notch by adding in a few pinches of cayenne pepper.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 1 Tbsp. coconut oil
- 1lb shellfish (chopped (oysters, clams, mussels, etc.))
- 1 bunch green onions (sliced)
- 1-2 clove garlic (peeled and minced)
- 1 cup mushrooms
- 3-inch piece lemongrass
- 1 lime (zested and juiced)
- 2-3 cups fish broth, clam juice or chicken broth
- 2 cups homemade coconut milk
- 2 basil leaves (minced)
- 1/2 bunch fresh cilantro (minced)
Directions
Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.
Garnish with cilantro and basil; serve.
If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
