Ingredients:

• 1 Tbsp avocado oil or olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp lemongrass, minced (use the inner part of 1 stalk)
• 1 Tbsp red curry paste
• 3 cups chicken broth or vegetable broth (ensure it's Whole30-compliant)
• 1 Tbsp fish sauce
• 2 cans (14 oz each) full-fat coconut milk
• 8 oz fresh shiitake mushrooms, sliced
• 1 lb medium shrimp, peeled and deveined
• Zest of 1 lime, grated
• 1 1/2 Tbsp lime juice (about 1 lime)
• Sea salt, to taste
• Fresh cilantro, for garnish
• Sliced scallions, for garnish

Instructions:

1. Heat the oil in a large stockpot over medium heat. Add the diced onion and cook until it becomes fragrant, about 3 minutes. Stir in the minced garlic, ginger, lemongrass, and curry paste. Cook for an additional 1 minute to release the flavors.
2. Pour in the chicken or vegetable broth while stirring continuously. Add the fish sauce, and allow the soup to simmer for about 10 minutes.
3. Stir in the coconut milk and then add the sliced mushrooms. Cook for another 5 minutes, until the mushrooms become tender.
4. Add the shrimp to the pot and cook until the shrimp are fully cooked through and no longer translucent, around 5 minutes.
5. Stir in the lime zest and lime juice, then season with salt to taste. Serve hot, garnished with fresh cilantro, sliced scallions, and lime wedges.

Nutrition