In a large pan, heat coconut oil until shimmering and cook the onion with the mushrooms until the onion is soft and translucent. Add the garlic and cook until fragrant. Next, add the carrots, tomato, and celery. Stir and allow to cook for a minute.
Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked.
Next, add the zucchini and broccoli and let it cook for another minute. Include the raw shrimp and pour in the coconut milk, stir and bring heat up until it boils. It should only take about 5 minutes until the shrimp is done. But double check, and make sure shrimp is all pink.
Remove from heat and add the cilantro.
Serve as soup, or serve over plain rice.
Nutrition Facts
Shrimp Coconut Curry Soup
Amount Per Serving
Calories 244Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 17g85%
Cholesterol 45mg15%
Sodium 1265mg53%
Potassium 736mg21%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 5410IU108%
Vitamin C 51mg62%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.