Coconut Curry Thai Shrimp Soup

[“From The PPNF Kitchen”]

Ingredients

2 quarts homemade fish stock (basic recipe in Nourishing Traditions)
1 16 oz. can whole coconut milk
3 tbsp Thai red curry paste
1 tbsp grated fresh ginger
6 cloves minced garlic
1 bunch scallions sliced on the diagonal
¼ cup white wine
¼ cup naturally fermented soy sauce
1 tbsp coconut oil
½ lb. wild caught shrimp
1 tsp miso per bowl of soup

Directions

Sauté ginger, garlic and scallions in coconut oil until fragrant, then deglaze pan with wine. Meanwhile, heat stock and coconut milk in a large sauce pan and make a paste in a small bowl with the curry and soy sauce. Transfer curry paste mixture and sauteed vegetables to the soup pot. Add shrimp and turn off heat. Shrimp are done when they turn pink. Make a paste with miso and a spoonful of warm stock in each bowl, then fill bowl with soup and top with a spoonful of cilantro-pecan pesto.

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years, specifically as it pertains to the reproductive cycle. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.

Check out these other recipes by Annie Dru:

Pan Fried Pastured Lamb Chops with Marsala Reduction

Cilantro-Pecan Pesto

Raw Ice Cream

“Magic Shell” Ice Cream Sauce