PREP: 20 MINUTES | COOK: 17 MINUTES | MAKES: 8 SERVINGS
For the Cauliflower Rice
1 head cauliflower
1 teaspoon olive oil
Sea salt and black pepper, to taste
For the Soup
1 teaspoon coconut oil
1 large shallot, sliced
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 tablespoon minced lemongrass
4 cups chicken or vegetable broth
2 (13.66-ounce) cans full-fat unsweetened coconut milk
¼ cup fish sauce
2 tablespoons lime juice, plus 1 lime, cut into wedges, for garnish
⅛ teaspoon liquid stevia
½ pound uncooked large shrimp, peeled and deveined
1 Thai chile, thinly sliced into rings with seeds
1 cucumber, halved lengthwise, seeded, and sliced into half-moons
1 red bell pepper, seeded and diced
¼ cup fresh basil leaves, for garnish
1.For the cauliflower rice: Wash the cauliflower, discard the leaves, and chop into small pieces. Process the cauliflower in a food processor until the size of rice grains. In a large skillet, heat the olive oil over medium heat. Add the riced cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper.
2.For the soup: Heat the coconut oil in a large saucepan over medium heat. Add the shallot, garlic, ginger, and lemongrass. Sauté, stirring often, for about 5 minutes, until soft. Avoid browning to keep your soup color bright white; if the ingredients are cooking too fast, reduce the heat slightly.
3.Add the broth, coconut milk, fish sauce, lime juice, and stevia. Bring to a simmer and cook for 5 minutes.
4.Stir in the shrimp and chile rings and simmer until the shrimp are just cooked, about 2 minutes. Avoid overcooking the shrimp, to prevent them from becoming tough. Remove the soup from the heat.
5.Off the heat, add the cucumber and bell pepper. Place a scoop of cauliflower rice in each serving bowl and ladle soup over it. Garnish with the fresh basil and lime wedges.
Quick Tip: A few helpful tips for making the very best Thai Coconut Shrimp Soup:
•Be careful not to brown any of the ingredients, in order to preserve the white color of your soup.
•Add the cucumber and bell pepper off the heat, in order to maintain their color and allow them to keep their crunch.
•Watch the shrimp cooking time—2 minutes—like a hawk. Overcooked shrimp is tough and not as tasty.
•The flavors, textures, and colors of this soup are best right off the stove! Plan to enjoy it in one sitting, as it doesn’t reheat well.
NUTRITION
Calories: 306
Fat: 25 g
Carbohydrates: 14 g
Sodium: 1,139 mg
Fiber: 4 g
Protein: 12 g
Sugar: 6 g
