Ingredients

  • 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
  • 1 tsp Chili-garlic sauce or chili paste or 1/2 tbs thai red curry paste – more if you like heat.
  • 1 Tbsp J. Olive Co. Chipotle oil + more for garnish
  • 2 Tbsp J. Olive Co. Seranno Honey Vinegar
  • 3 Tbsp Fish sauce
  • 1 tsp kosher salt

Directions

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