- ½ lb raw shrimp shells (from the shrimp used below)
- 1 tsp olive oil
- ½ organic carrot, sliced
- ½ organic celery, sliced
- ½ Tbsp tomato paste
- 1 garlic cloves, smashed
- 1 sprig parsley
- 1 sprig thyme
- 1 sprig chives
- 1 sprig oregano
- 1 bay leaf
- 1/8 teaspoon fennel seed
- black pepper
- 2 cups of water
Coconut Red Curry Shrimp
- ½ lb raw shrimp, peeled
- 2 Tbsp coconut oil, divided
- ½ medium onion, diced
- 1 small head broccoli, chopped into florets
- 2 tsp minced garlic
- 2 tsp minced ginger
- 5 Tbsp thai red curry paste*
- 1 ½ cups shrimp stock ** (set aside ¼ cup)
- 2 cans full-fat coconut milk
- 1 Tbsp fish sauce
- 2 tsp lemongrass
- 1 red pepper, de-seeded and sliced thin
- ½ tsp sea salt + additional, to taste
- fresh ground black pepper, to taste
- ¼ cup chopped scallions
- 2 Tbsp chopped cilantro
- ½ lime, sliced into 4 pieces
- for serving: 1 batch cauliflower rice
- In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
- Add remaining ingredients except the water.
- Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
- Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
- Strain into a container extracting out all the goodness from the scraps.
- Cool completely and freeze or use as you like.
- You can make the shrimp stock ahead of time or right before you begin to prepare the soup.
- Combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
- Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.