1 lb. medium shrimp, peeled and deveined
1 Tbsp avocado oil or olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 Tbsp minced lemongrass (mince the inner part of the stalk)
1 Tbsp red curry paste
3 cups chicken broth or vegetable broth
1 Tbsp fish sauce
2 14 oz. cans full-fat coconut milk
8 oz. fresh shiitake mushrooms, sliced
Zest of 1 lime, grated
1 ½ Tbsp lime juice (about 1 lime)
Sea salt to taste
Cilantro for garnish
Scallions for garnish
1. Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for 1 minute.
2. Pour the broth into the pot while stirring continuously, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.
3. Add the shrimp and cook until no longer translucent, about 5 minutes. Stir in the lime zest and juice and season with salt to taste. Serve garnished with cilantro, sliced scallions, and lime wedges.
Inspired by Paleo Running Momma