Shrimp & Zoodle Curry Bowl (Whole30)
Every soup and stew needs to start with a little magic, and in this case it’s ginger, garlic, lemongrass, scallion, and spicy red curry paste. A flavorful red curry soup filled with aromatic vegetables and succulent shrimp Serves 4 and takes about 20 min to cook after prep.
Ingredients 1" ginger, peeled and grated 2 garlic cloves, minced 1 scallion, chopped (reserve green part for garnish) 2" lemongrass stalk, crushed olive oil as needed 1 red pepper, julienne (thinly sliced) 2 large carrots, julienne (thinly sliced) 2 cups zucchini noodles (about 4-6 zucchinis) 2 tablespoons red curry paste 1 14 oz. cans coconut milk
1-2 c stock
1t fish sauce 1 lb shrimp, peeled 1 lime salt and pepper to taste
optional garnish: cilantro, jalapeno
Instructions Heat the oil in a large skillet over medium heat. Add the garlic, ginger, half the scallions, and crushed lemongrass stalk. Cook 2 minutes then add the carrot, red pepper, and zucchini and cook 2 more minutes until tender.
Add the curry paste and stir to combine, let it cook out for one minute. Stir frequently to prevent the paste from burning.
Add the coconut milk and stir. If it's too thick, add 1/4 cup of water or stock until desired consistency achieved. Bring to a simmer.
Season the shrimp with salt and pepper, then transfer to the soup. Cook 6 minutes until fully cooked through.
Remove lemongrass stalk and squeeze in the juice of half a lime. Taste and adjust seasonings as needed. Garnish with green scallion, cilantro, and jalapeno slices if desired.
TIP: If you are not doing Whole30, sub the zucchini noodles with rice noodles or rice.