Do you love ordering curry from your local Thai spot but always end up feeling bloated after (likely because of all the added salt)? Well, this recipe is about to change your life.
This Thai-inspired soup comes with all of the flavors you love thanks to ingredients like garlic, ginger, sesame oil, and coconut milk. It’s just way healthier than most takeout versions.
Plus, it’s simple to make but looks pretty impressive as a dish when you’re serving it to friends—especially if you go for the garnish. (As in, it’s fancy enough for your friend with the very specific Instagram feed to post.)
- Spiralize or julienne the daikon radish and carrots. Set aside.
- Heat a large pot or Dutch oven over low heat. Add toasted sesame oil, minced garlic, diced ginger, diced shallot, and chili paste. Toss constantly for 3 minutes.
- After 3 minutes, add in soy sauce, rice vinegar, maple syrup, and chicken bouillon. Pour in water and coconut milk. Increase heat to high and bring to a boil, stirring often.
- Once boiling, reduce heat to low, and add in shrimp and julienned or spiralized radish and carrots. Stir constantly and cook just until shrimp are white and tender (about 3 minutes).
- When shrimp is cooked, take a pot or Dutch oven off heat. Serve in bowls, and top each bowl with a squeeze of lime juice, cashews, and cilantro.
WHY WE LOVE THIS RECIPE
Soups are a great way to get a variety of nutrient-dense foods into one meal, and this one is no exception. It’s filled with veggies like garlic, carrots, and shallots, has plenty of protein thanks to the shrimp, and provides healthy fat via coconut milk. It’s a great option for entertaining and also as an immunity-boosting swap for chicken soup, since you’ll be slurping up ginger and chicken broth made via chicken flavored bouillon cubes.
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