It’s soup weather!
Inspired by this lovely soup that I saw on a Beautiful Mess, I wanted to make a spicy shrimp soup. I didn’t have the pineapple from that recipe, so I improvised. It’s super yummy, and healthy, and satisfying after a run on a cold winter’s day.
You will need:
1/2 yellow pepper
1/2 orange pepper
2 tablespoon coconut oil
1/2 pound deveined, de-tailed shrimp
1/2 pound sliced mushrooms
4 roughly chopped gloves of garlic
1/2 tsp Sriracha sauce (I always start small and slowly add more so I don’t hurt myself)
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 very thinly sliced carrot
3 cups vegetable or chicken broth (low sodium)
Salt to taste
1. Sauted peppers, carrots and mushrooms in 1 tablespoon coconut oil in saute pan until a little browned, but still the peppers are still crisp. Transfer to soup pot.
2. In same saute pan, saute the shrimp with the garlic until lightly browned. Add to soup pot.
3. Add the broth, soy sauce, apple cider vinegar, other tablespoon of coconut oil, sriracha, soy sauce. Play with the salt, soy sauce and sriracha to taste. Cook on low heat for about 10 minutes, until heated through.
4. Serve over small bed of brown basmati rice.
Makes 3 lady-servings, probably 2 man-servings.
PS. Not to be super preachy, but I generally try not to eat shrimp, because shrimp farming is incredibly bad for the environment (as in after a year or two of shrimp farming, the mangroves where the farm is barely sustain any more life). Trader Joe’s now sells wild caught Argentinian shrimp, which costs a little more money. It is a much better alternative to farmed shrimp. For more details on sustainable seafood and what is the best to eat, check out this website.