I enjoy the flavor of coconut – not to mention shrimp. Thai inspired coconut soup hits the spot for me especially in the winter months. But for me, soup is good anytime – especially when the base is homemade bone broth.
For coconut soup, I like it to have a thicker consistency rather than a thin consistency. One way to accomplish this is to use only the cream in the coconut milk as I describe below. Also, you could continue to boil the liquid before adding the raw shrimp to reduce the liquid and thicken the soup further. I substitute the typical ingredient of fish sauce with a homemade concoction of mashed anchovies in coconut aminos.
1 pound wild caught shrimp
Coconut cream from 1 can (15.5 ounces) full-fat coconut milk
1 Tablespoon raw coconut aminos
1 2-oz can of anchovy fillets (drain oil)
2 cups bone broth
1 inch piece of ginger, peeled and grated
1 cup sliced shitake mushrooms
2 Tablespoons lime juice
Salt and pepper to taste
Cilantro for garnish (optional)
- Prepare the shrimp by peeling and deveining if not already done prior to purchase; dry shrimp with paper towel.
- Place can of coconut milk in freezer for 5 minutes for cream to solidify and separate from the rest of the liquid; open can and remove cream to use for soup and discard remaining liquid.
- Chop up anchovies and mix into coconut aminos in separate small mixing bowl.
- In a pot over medium heat, combine anchovies mixed with aminos, coconut cream, bone broth, ginger, mushrooms, lime juice.
- Bring to a boil (let boil for several minutes to reduce liquid if desired).
- Salt and pepper to taste.
- Add shrimp, and cook until tender which will only be additional 1-2 minutes (do not overcook shrimp).
- Top with fresh chopped cilantro for garnish.