Quick healthy Thai-inspired soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups (400ml) coconut milk

02 - 1/2 zucchini, chopped

03 - 6oz (170g) shrimp, peeled and deveined

04 - 5 lime leaves or 1 stalk lemongrass

05 - 1 1/2 teaspoons red curry paste

06 - 1 handful fresh cilantro, chopped

# Instructions:

01 - Add the coconut milk and red curry paste to a small cooking pot. Cook over medium-high heat, stirring continuously until the mixture is smooth and well combined, about 3-4 minutes. For faster results, you can use a whisk instead of a spoon.

02 - Once the curry paste is fully incorporated into the coconut milk, add the shrimp and lime leaves (or lemongrass) to the pot. Cook for a few minutes until the shrimp turns pink and is cooked through.

03 - Stir in the chopped zucchini and immediately turn off the heat. The residual heat will slightly cook the zucchini while keeping it crisp-tender.

04 - Remove the lime leaves or lemongrass from the soup. Ladle the soup into bowls and top with freshly chopped cilantro before serving.

# Notes:

01 - This soup is naturally low-carb, paleo, gluten-free, and keto friendly.

02 - For a spicier soup, increase the amount of red curry paste or add a dash of chili oil.

03 - You can substitute zucchini with other quick-cooking vegetables like bell peppers, snow peas, or spinach.

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