Thai Coconut Milk Soup

Thai Coconut Milk SoupYou 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

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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