Ingredients:

  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1 small shallot, finely diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups gluten-free chicken broth
  • 2 tbsp gluten-free Tamari
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1 lb raw shrimp, peeled and deveined
  • 1 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh baby spinach
  • 1 lime, juiced
  • 2 stalks green onion, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp red chili flakes

Instructions:

  1. Heat the coconut oil in a large pot over medium heat. Add the shallots, ginger, and garlic. Sauté for 2–3 minutes until translucent and fragrant. Stir in the bruised lemongrass pieces and sauté for another minute.
  2. Pour in the gluten-free broth, Tamari, fish sauce, and coconut sugar. Bring the mixture to a gentle boil, then reduce heat to low. Slowly stir in the coconut milk and let the broth simmer gently for 5–7 minutes until velvety.
  3. Add the sliced mushrooms and bell peppers to the simmering broth and cook for 2-3 minutes until slightly softened.
  4. Gently stir in the raw shrimp. Poach in the simmering broth for 2-3 minutes until the shrimp are just opaque and plump. Stir in the baby spinach until wilted.
  5. Remove the pot from heat. Stir in the fresh lime juice. Garnish with sliced green onion, chopped cilantro, and red chili flakes before serving.