Thai Shrimp Soup.

Serves 2 · Prep: 5 min · Cook: 10 min
Storage: Refrigerate up to 2 days.

Build Your Meal

Quality Protein
14 oz (400g) wild or sustainably farmed shrimp

Non-Starchy Veggies
1 cup (100g) shiitake mushrooms, roughly chopped
1 cup (225g) canned chopped tomatoes

Healthy Fats
Scant ½ cup (100ml) canned coconut milk

Complex Carbs (Optional)
½–1 cup cooked jasmine rice or quinoa

Skipping the Complex Carb?
1–2 cups cauliflower rice, stirred in at the end

Extras
4 cups (1L) vegetable stock, 2 Tbsp (30g) tom yum paste, 2 Tbsp fish sauce, 1 Tbsp lime juice, fresh coriander and chilli to garnish

Make It

1. Pour the stock into a pot, add the tom yum paste, and bring to a boil.

2. Add the coconut milk, tomatoes and mushrooms, and cook about 5 minutes.

3. Add the shrimp and cook about 1 minute on low heat. Season with the fish sauce and lime juice.

4. Garnish with fresh coriander and chilli.

Make It Your Own

• More veggies: bok choy, baby corn, or bell peppers added with the mushrooms

• Herbs: Thai basil or extra coriander

• Acid: an extra squeeze of lime at the table

Notes

• Add the shrimp last and only for a minute. Any longer and they turn rubbery.

• Cauliflower rice needs about a minute in hot broth. Any longer and it goes to mush.

• Check your tom yum paste for added sugar and seed oils.

• For the method, see how to make poached shrimp.