Thai Coconut Curry Soup

Use prawns, chicken, or tofu to add protein to this fragrant, filling soup. Since this dish uses more net carbs than I generally eat in one meal, I make sure that the rest of my day is very carb-light.

Thai Coconut Curry Soup
Serves 2 / 577 calories, 23g fat, 58g protein, 14g net carbs

1 tablespoon organic sesame oil
1-inch ginger root, peeled and minced
1 shallot, minced
2 garlic cloves, minced
8 ounces mushrooms, quartered
1 teaspoon low-sodium tamari sauce
3 tablespoons prepared green curry paste
2 cups canned unsweetened “lite” coconut milk
1/2 teaspoon Sriracha sauce
A few drops of liquid stevia
Zest and juice of 1 lime
3/4 pound prawns, shelled and deveined*
1 cup green beans
1/2 red or yellow bell pepper, in large dice
Basil and/or cilantro leaves, for garnish

Heat oil or stock in a large skillet over medium high heat. Add ginger, shallot, and garlic, and sauté until tender, about 5 minutes. Add mushrooms and sauté until tender, about 5 minutes. Season with low-sodium tamari. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add Sriracha sauce, liquid stevia, lime zest and juice. Add green beans and red pepper. Simmer until the sauce thickens slightly and the vegetables are tender, 7 to 10 minutes, stirring frequently. Add prawns and cook until they are opaque and curled. Taste and add more tamari, Sriracha, or curry paste, if needed.

Use basil and/or cilantro leaves, for garnish.

*Substitutions: chicken, any firm fish, firm tofu