This simple, warming soup brings together tender shrimp, soft vegetables, and a lightly spiced coconut broth infused with fresh ginger and turmeric. It's easy to digest and comes together very quickly—perfect for busy nights. Serve this anti-inflammatory coconut curry with a squeeze of lime and a generous sprinkle of fresh herbs just before eating.
Ingredients
1 tablespoons
avocado oil
1 tablespoons
finely grated
fresh ginger
2 medium
carrots
peeled and julienned
1 teaspoons
turmeric powder
1 cans
coconut milk
2 cups
water
2 teaspoons
fish sauce
1 pounds
shrimp
peeled and deveined
1 medium
zucchini
julienned
2 cups
chopped
kale
4
green onions
sliced
(green parts only)
¾ teaspoons
Herbamare
(or sea salt)
1 teaspoons
lime zest
2 tablespoons
lime juice
1 cups
fresh basil
sliced
½ cups
cilantro
chopped
