Ingredients:

• 1 Tbsp avocado oil (or olive oil)
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp lemongrass, minced (inner part of 1 stalk)
• 1 Tbsp red curry paste
• 3 cups chicken or vegetable broth (ensure Whole30 compliance)
• 1 Tbsp fish sauce
• 2 cans (14 oz each) full-fat coconut milk
• 8 oz fresh shiitake mushrooms, sliced
• 1 lb medium shrimp, peeled and deveined
• Zest of 1 lime
• 1 1/2 Tbsp lime juice (about 1 lime)
• Sea salt, to taste
• Fresh cilantro, for garnish
• Scallions, for garnish

Instructions:

1. In a large stockpot, heat the avocado or olive oil over medium heat.
2. Add the diced onion and cook until fragrant.
3. Stir in the minced garlic, ginger, lemongrass, and curry paste, cooking for about 1 minute.
4. Pour in the broth, stirring continuously, followed by the fish sauce. Let the mixture simmer for about 10 minutes.
5. Add the coconut milk and stir. Then, add the sliced mushrooms and cook for about 5 minutes, or until soft.
6. Add the shrimp and cook for about 5 minutes, until they turn opaque and are no longer translucent.
7. Stir in the lime zest and lime juice, and season with sea salt to taste.
8. Serve the soup garnished with fresh cilantro, sliced scallions, and lime wedges.

Nutrition
Calories: 278 kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 191mg | Sodium: 1267mg | Potassium: 471mg | Fiber: 1g | Sugar: 2g | Vitamin A: 394 IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 5mg