Everyone loves shrimp.
This recipe is a part of the “Do You Talk Thai?” series and, while it has a decent list of ingredients, once they are prepped out, the meal is ready in 10 minutes or less. It was inspired by the cooking class that we did on my recent Thai Culinary Adventure as we made a dish similar to this. They call it “Tom Yum Goong”, but Thai Shrimp Soup works just as well. Give this one a try and prove to your friends and yourself that “You Talk Thai…”
Alright, guys. I’ve got a big week ahead of me. I’ll be heading north to Minneapolis to hold my next two cooking seminars. There are still a few spots left in both Eden Prarie, Minnesota and Ames, Iowa, so, if you live in that vicinity, check out this page and get signed up today.
Make it a productive week, practice up your Thai, and do your best to…
“Keep It Paleo!”
Thai Shrimp Soup
This stores well in the fridge for up to 5 days, or in the freezer for up to 6 months.
“Keep It Paleo!”
Our protein is coming from the shrimp. We have about 1 pound of shrimp or about 16oz. We know that 2oz equals one block, so therefore we have 8 blocks total.
We get 2 blocks from our tomatoes. 1 cup of tomatoes equals one block so the two that we are using will give us about 2 blocks. We have 8 cloves of garlic. One block of garlic is about 10 blocks, so we will say this is close enough and count it as one. Additionally we get a ½ block each from the mushrooms (4 cups equal one block), and ½ block from the lime juice.
The Balancing Act:
The protein to carb ratio is about 2:1 in this soup. Add in a little extra carbs and fats to bring the total up to an equal balance.