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Coconut Shrimp Soup

Recipes

Every year right around this time I start to question why I live in a place that is literally colder than Mars. Truth is I love Winnipeg and always have, the trick to loving it is learning how to cope with the exotic weather, and for me nothing screams cold winters like a nice bowl of soup. Anybody who has seen me cooking soup will know that I love making soups, and I’m not just talking about the turn the can opener and plop in a bowl and microwave. I truly love making soups, so I went on the hunt for a soup that could keep me warm. It didn’t take long to find this awesome Paleo soup from http://www.mynaturalfamily.com

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Yes I’m aware Sriracha isn’t Paleo (added sugar), but have you ever tried the stuff? It’s amazing, as far as I’m concerned it can do no wrong.

Ingredients

  • 2 lbs raw shrimp, peeled & deveined
  • 2 Tbsp coconut oil (or other healthy fat)
  • 1 medium cup onion, diced (~3/4 cup)
  • 2-3 cloves garlic, minced
  • 1 red pepper, diced
  • 2 jalapenos, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 can diced tomatoes (14 oz)
  • 1 can coconut milk (14 oz or 2.5 cups)
  • 1 Tbsp Sriracha* or Chili Garlic Sauce
  • 1 medium lime, juiced (~2 Tbsp)
  • salt and pepper to taste

Instructions

  1. Heat oil in medium to large non-reactive pot.
  2. Saute onions and peppers for 2-3 minutes, until onions are translucent.
  3. Then add garlic, tomates, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
  4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  5. Finish with lime juice and season with salt and pepper to taste.
  6. Serve immediately with your favorite toppings.

My favourite part of cooking is making a mess… never fails I always forget I’m the one that has to clean it up.

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