Curry Coconut Shrimp Soup

(Ingredients- thai green curry paste, low sodium chicken broth, canned coconut milk, lime, shrimp, mushrooms, bok choy, squash, zucchini, sweet potato, red pepper flakes)

1. Cube sweet potatoes and bake for 20minutes

2. Spiralize squash and zucchini

3. Heat 2 tsp olive oil in soup pot, add 2 tbsp green curry paste and red pepper flakes, cook 30 seconds

4. Add 4 cups low sodium chicken broth and 2 cups water and 1 1/2 cups coconut milk (shake/mix coconut milk well before adding)

5. Add cooked sweet potatoes and spiralized squash and zucchini, bring to a simmer, then reduce heat to low, and cook until sweet potatoes are tender- about 12 minutes

6. Use a soup wand to puree to desired consistency- careful- it’s hot and will splash, leave soup wand completely submerged

7. Add more curry paste and coconut milk if needed- add to taste

8. Heat mushrooms and shrimp in pan, sauté bok choy, add these as a topping to each portion of soup

9. Top with a squeeze of lime

Bok choy- Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Beta carotene/Vitamin A, Vitamins B9/folate, C and K

Mushroom- Copper, Magnesium, Phosphorous, Selenium, Vitamin b1/thiamine, Fiber, Protein, Antioxidants

Squash- Calcium, Iron, Magnesium, beta carotene/Vitamin A, Vitamin b6/pyridoxine, Vitamin C, Fiber

Sweet potato- Calcium, Iron, Potassium, Vitamin B6/pyridoxine, Vitamin C, Fiber, Protein

Zucchini- Copper, Magnesium, Manganese, Potassium, beta carotene/Vitamin A, b1/thiamine, b6/pyridoxine, b9/folate, Vitamins C and K