This Thai shrimp soup with coconut milk and lemongrass is gluten free, dairy free, low carb and paleo. It’s packed with lean protein thanks to the shrimp and loaded with vegetables.
Eating soup counts as meditation in my world.
I’m a firm believer that a good soup can warm the soul. There’s nothing quite like having a hearty bowl of soup while tucked away on a wet or rainy day.
Soup can be a great way to pack more veggies in your diet – just watch out for the sodium content! The best way to avoid high sodium soup is to make your stock at home and use ingredients with little or no added sodium.
This Thai shrimp soup is great for anyone who loves the fresh taste of lemongrass, creamy coconut milk and juicy shrimp, but can’t handle the heat of spice traditionally found in Thai dishes. This dish is also a great way to use up leftover vegetables. I added in broccoli stems, but you could easily use whatever is in your fridge. The FDA has set a goal of reducing food waste by 50% by 2030. You gotta use what you have in your fridge (and here are more tips for reducing food waste and saving money on fruits and vegetables).
What’s your favourite soup recipe and when do you make it? Comment down below!