Coconut Red Curry Shrimp Soup (Whole30)

INGREDIENTS

1 lb

raw shrimp, peeled

2 tbsp

coconut oil, divided

1/2

medium onion, diced

2 tsp

minced garlic

2 tsp

minced ginger

4 tbsp

thai red curry paste

1 1/2 cups

chicken broth

2 cans

full-fat coconut milk

1 tbsp

fish sauce

2 tsp

lemongrass*

1/2 tsp

sea salt + additional, to taste

fresh ground black pepper,

small head broccoli, chopped into florets and steamed

red pepper, sliced thin

1/4 cup

chopped scallions

2 tbsp

chopped cilantro

1/2

lime, sliced into 4 pieces

Optional - serve with some rice or quinoa.

Optional - for Whole30: 1 batch oven-roasted cauliflower rice