• 1 lb of shrimp (you could also sub out for chicken)
  • 4 cups chicken broth (or vegetable broth)
  • 1 cup canned lite coconut milk
  • Juice of 2 limes
  • Zest of 2 limes
  • Juice of one lemon
  • 2 garlic cloves, chopped
  • 1/2 tsp ginger paste or grated fresh ginger
  • 3.5 oz shiitake or white mushrooms – one small pack, sliced/chopped
  • 1/2 cup chopped green onions
  • 1/4 cup cilantro for garnish



  • Heat chipotle oil over medium.
  • Add mushrooms and garlic. Cook for about 3 minutes.
  • Add chicken broth and coconut milk. Bring to a boil.
  • Add chili or curry paste, ginger paste, salt, lime zest, serrano honey vinegar.
  • Add shrimp to boiling liquid to cook.
  • Once shrimp are cooked through, finish soup of with fish sauce, lemon juice, lime juice. Stir in Green onions.
  • When ready to serve, top with cilantro and a drizzle of chipotle oil.
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