A delicious and healthy soup that's pretty simple to throw together. Serve with rice or noodles, or add in frozen cauliflower rice to keep it low-carb

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Ingredients:

1 Tbsp ghee or avocado oil

1/2 yellow onion, diced

4 garlic cloves, finely chopped

1-2 inch ginger knob, peeled and finely chopped

8 oz shiitake mushrooms, sliced

2 Tbsp minced lemongrass

3 Tbsp red curry paste

1 can coconut milk

1 carton bone broth

1 lb wild-caught shrimp (fresh or frozen)

large handful of spinach

2-3 limes, juiced

To serve: green onions and fresh herbs (like cilantro)

Directions:

1. Melt ghee in a large pot over medium heat then add onion, garlic and ginger. Sauté for a few minutes until softened and fragrant, being careful not to let it burn
2. Add mushrooms, lemongrass and curry paste and sauté for another minute
3. Add broth, coconut milk, salt and the shrimp and let simmer for about 5 minutes (or until shrimp is cooked and warmed through)
4. Stir in a large handful of spinach until wilted, then turn off the heat and add the lime juice
5. Taste for seasonings (add more curry paste or lime or salt if needed) and serve with green onion and herbs

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