Thai Curry Soup with Shrimp

Author: Shelley
Serves: 3-4 servings


2 teaspoons coconut oil
2 tablespoons thai curry paste or homemade Thai curry paste *
2 cups chicken broth
1 can light coconut milk
1 cup sliced mushrooms, about 4 ounces
12 ounces 36/50 count shrimp, peeled and deveined
½ cup shredded cabbage
1 cup diced tomato, about 1 medium tomato
6 ounces baby spinach
¼ cup chopped fresh cilantro
1 lime, quartered


*If using store bought thai curry paste, add in 1 teaspoon minced garlic and 2 teaspoon fresh ginger.




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