Low-Carb Thai Hot and Sour Shrimp Soup

Step 1

Peel and devein the shrimp, setting the shrimp shells aside.

Step 2

In a large pot, heat 1 coconut oil over medium heat. Add the shrimp shells and quickly stir to cook them. They burn easily, so keep them moving. Cook until they are red in color and lose any ammonia aroma. Add onion, garlic, galangal (or ginger), lemongrass, lime leaf (or a small amount of fresh lime zest), chilies and a bit of salt and pepper. Cook for about 3 minutes, or until onions are slightly translucent. Add chicken broth to the pot. Simmer.

Step 3

Once the shrimp stock has simmered for about 30 minutes, strain it. Discard shells. This is when I will often chill the broth and then freeze it. If continuing, place the stock back on the stove to slowly simmer.

Step 4

Heat a large sauté pan over high heat. Once hot, add the coconut oil, zucchini and mushrooms with a bit of salt and pepper. Saute until cooked through, but still slightly firm. Add to the shrimp broth.

Step 5

Add the raw shrimp to the shrimp broth. Allow the vegetables and shrimp to simmer for about 1 to 2 minutes. Add the lime juice, fish sauce and a bit of salt and pepper. Taste the broth and adjust seasoning. When the shrimp is cooked through, about 1 more minute, add the fresh cilantro and basil. Serve!