I really enjoy this incredible flavorful soup. Add in your favorite protein or use the broth as a base for cooked fish. Serves 4.


1 Tbsp coconut oil
½ white onion, sliced thin on the mandolin
2 thai chilies, halved
3 fresh ginger, sliced ¼
2 fresh lemongrass, pounded and sliced 2”
2 garlic cloves, chopped
2 tsp red thai curry paste
4 cups vegetable stock
1 can coconut cream
1 can coconut milk
1 box shiitake mushrooms
20 shrimps, deveined
1 Tbsp coconut sugar
1-2 Tbsp coconut aminos
JF Spicy Salt, to taste
1 lime, juiced
½ cup fresh cilantro, chopped


In a large soup pot, combine the coconut oil, white onion, Thai chilies, ginger, and lemongrass. Sauté for 2-3 minutes. Add in the garlic and red Thai curry paste. Mix to combine and sauté until the garlic is fragrant about 2 minutes. Pour in the vegetable stock, coconut cream, and coconut milk. Bring to a boil. Discard the thai chilies, ginger, and lemongrass. Add in the shiitake mushrooms and shrimp. Let simmer for 8-10 minutes. Add the coconut sugar and coconut aminos. Season with JF Spicy Salt and the lime juice. Garnish with fresh chopped cilantro.

Recipe adapted from 40 Aprons.