Thai Shrimp Coconut Soup

I'm ready for fall to be here. Don't be deceived - just because they've gone all Pumpkin Spice at Starbucks doesn't make it fall. I'm ready for it, though. I'm ready for leggings, sweater dresses, cozy scarves, boots, spiced tea, and fall leaves. I'm ready for Thanksgiving to be here. I'm ready to go pick a Christmas tree and watch Elf. I'm ready to curl up on the couch on chilly Saturday afternoons wrapped up in my favorite blanket while watching Cameron Diaz fall in love with Jude Law in The Holiday and eating bowlfuls of hot soup. 

I've been getting impatient, though. It's still getting above 80 degrees almost every day, but I couldn't resist making up a batch of hot spicy soup for dinner tonight. I love Thai food, and I can't wait to make spicy, delicious variations on this soup all winter. Want the recipe? Of course you do!

Spicy Thai Shrimp Coconut Soup

adapted from stupideasypaleo.com

You will need:

- 2 cups chicken broth

- 14 ounce can of full-fat unsweetened coconut milk

- 1 inch piece of ginger 

- 1 tablespoon minced garlic

- 2 tablespoons Paleo-friendly fish sauce (Red Boat is my favorite)

- juice from two limes

- 2 to 3 tablespoons Sriracha sauce (omit if you can't handle the heat...)

- 3 cups sliced mushrooms

- 1 pound peeled and de-veined shrimp

- 2 scallions, chopped

- 1/4 cup cilantro

- one carrot, chopped up fine (I used my Kuhn Rikon peeler to make pretty carrot matchsticks, but you can just mince it as well!)

Start by pouring the chicken broth and coconut milk in a heavy pot or dutch oven. Whisk the liquids together, and slice the ginger into a few pieces (you'll be picking it out before serving, so don't slice it too small!). Add the minced garlic, and turn the heat on medium high, and let the mixture come to a gentle boil while you prep the rest of your ingredients. I have to say, I've never cooked with coconut milk before, but it looked so creamy and velvety that I'm almost considering using it in my morning coffee....I feel like it would be deliciously creamy, especially if I added a sprinkle of cinnamon and nutmeg!

Chop your mushrooms. Doesn't need to be super precise. It's just soup! Unless you're making the soup for the Queen or something. In that case, please take the time to chop your mushrooms delicately and precisely, instead of just chopping them up haphazardly. I was dancing around to this song while I was chopping, so I can't be held responsible for my uneven mushrooms. I've decided that cooking is more fun if you're listening to good stuff on Spotify (tonight was a mixture of Paramore with some old-school Will Smith, Destiny's Child, Spice Girls, Counting Crows, and Smashmouth...I was re-living my youth)

Add in your Sriracha, lime juice, and fish sauce. Add a little extra Sriracha if you like it spicy!

Add in your peeled and de-veined shrimp. Keep an eye on them - you'll want to make sure they're opaque before serving. 

Smells heavenly, but let's be honest, it looks sort of....gray. Time to add some color!

Add in your chopped scallions. They add a little flavor, and a little color!

Throw in your cilantro!

Toss in your carrots...

Once everything is cooked and smelling incredible, fish out those ginger pieces, and fill up your favorite bowl, grab a spoon, and dig in!  The best part? It's completely and totally Whole30 friendly! The second best part? It only took me about 20 minutes to throw together. Rachel Ray can keep her 30 minute meals, I'm a busy girl!

Enjoy!