Spicy Thai Shrimp & Salmon Soup (Paleo, Whole30)

 

Spicy Thai Shrimp & Salmon Soup
 
Thai soup is my fall back to-go food when I don’t want to cook, but the problem is, my favorite restaurant is closed on Sundays. So I decided tonight to try my hand at it myself, it being Sunday and all. 

This was surprisingly easy and cooked very quickly. And I surprisingly loved it, which means Thai food is going to be easier to eat more frequently now and on Sunday! Yay! 

Thai Shrimp & Salmon Soup

  • 1 thick-cut salmon filet
  • 1 lb large peeled, deveined shrimp
  • 1 C shredded carrots
  • 1/4 C organic, grassfed ghee
  • 1 C julienned colorful bell peppers
  • 1/2 C shallot
  • 1/2 C chopped cilantro
  • 1 t minced garlic
  • 1 t minced ginger
  • Squeeze of kefir lime
  • Sea salt to taste
  • 1 t Thai chili spice
  • 1 t chili powder
  • 1/2 t paprika
  • 1/2 t black pepper
  • 4 c vegetable broth

  1. Cut salmon into bite-size pieces. Pat dry. Set aside.
  2. Pat dry shrimp. Set aside. 
  3. Melt ghee in 3 qt sauce pot. 
  4. Sautéed carrots until slightly tender.
  5. Add peppers, shallot, garlic, ginger, cilantro and cook until cooked through.
  6. Add broth and bring to a boil.
  7. Add spices. Stir.
  8. Add in seafood and cook until shrimp is pink and salmon is tender and flakes. 

 

Sautee veggies in ghee
  

add broth & spices
  
add fresh cilantro
  
boil
  
add jumbo shrimp
  
  
add salmon
  
add salmon
    
  
shrimp & salmon soup
  
paleo and whole 30 thai soup
    
 

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