SPICY THAI COCONUT CURRY SOUP

(Gluten Free, Dairy Free, Soy Free,  Sugar Free, Vegan/Vegetarian Option)

This soup is truly amazing and so versatile.  The depth of flavor is incredible.  This recipe can be easily modified to include your favorite fresh vegetables.  It can also be made vegan/vegetarian style (without compromising the rich and savory flavor) by omitting the meat.

Caution: This particular recipe is pretty spicy so if you are looking for a milder (yet still flavorful) version, just omit the jalapeno and red chili ingredients.

INGREDIENTS:

1 pound of raw fresh wild caught shrimp or chicken

2 cans of organic coconut milk

2 tablespoons olive oil

Fresh Juice from 1 lime

Vegetables:

4 green onions (chopped)

½ head broccoli (chopped)

3 cloves garlic (minced)

½ white onion (chopped)

1 fresh jalapeno (thinly sliced)

1 organic potato (thinly sliced)

6 sweet baby peppers (sliced or chopped)

Herbs & Spices:

2 tablespoons of curry powder

2-3 tablespoons fresh ginger (chopped)

1 teaspoon of red chili pepper

¼ cup of dried whole red chili peppers

1 tablespoon fresh cilantro (finely chopped)

1 tablespoon fresh basil

Salt and Pepper to taste

OPTIONAL:

Add 1 lemon grass stalk (chopped)

Add 3 carrots (thinly sliced)

1 tablespoon of quality fish oil/sauce (I use Red Boat)

INSTRUCTIONS:

In large cast iron pan, add olive oil and vegetables.  Cook on medium heat (stirring occasionally) for about 5 minutes.  Add remaining ingredients and cook for an additional 20-25 minutes (stirring occasionally).