Thai Coconut Shrimp or Chicken Soup

Ingredients:

1 Tbsp olive or coconut oil

1/2 cup sweet onion, diced

1 1/2 cup carrots, peeled and sliced

1 Tbsp red curry paste

1 tsp curry powder

2 Tbsp fresh ginger, minced

4 cups chicken broth

1 Tbsp brown sugar

2 Tbsp fish sauce (omit for chicken soup)

3 cans coconut milk 

1 1/2 cup mushrooms, sliced

juice of two small limes

1 1/2 cup broccoli florets

1 lb shrimp, peeled and deveined or 1 lb cooked chicken (off the bone) (should measure 2 cups)

cilantro

2 -3 cups cooked rice 

Directions:

Sweat and soften onions and carrot in oil over med heat, stirring often, for 5 minutes. Add ginger and curry paste/powder, cook for 1 minute, stirring constantly. Stir in chicken broth, brown sugar and fish sauce (for shrimp soup), simmer for 5 minutes. Add coconut milk and allow soup to reach a simmer again.  Add mushrooms and broccoli florets, cook 5 minutes. Taste and adjust salt/pepper.  Add shrimp or chicken and cook an additional 5 minutes or until shrimp is opaque and beginning to curl. 

Serve over cooked rice and garnish with cilantro and lime wedges. (If you need to keep soup warm for a while, remove the shrimp once done and add to bowls in as you serve the soup.) Serves 4-6.