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Creamy Citrus Shrimp Soup

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 ounce shallot
2 tablespoons freshly grated ginger
2 ounces garlic
14 ounces almond milk
1/2 cup bok choy, leaves
1 lb peeled large shrimp
1 tablespoon lime zest
2 tablespoons lime juice
1 lime
salt and pepper

Nutritional information

153.9
Calories
43 g
Calories From Fat
4.8 g
Total Fat
0.7 g
Saturated Fat
143.2 mg
Cholesterol
653.6 mg
Sodium
11.4 g
Carbs
1.2 g
Dietary Fiber
0.8 g
Sugars
17.1 g
Protein
174g
Serving Size

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Creamy Citrus Shrimp Soup

Features:
    Cuisine:

      This creamy and flavorful stew is a great combination using almond milk and shrimp. This recipe is inspired by Thai Coconut curry where one of the main ingredients is coconut milk. Coconut milk is common in Asian homes. Here we substitute it with almond milk which is a commonly available in the US. It will give you a rich and flavorful stew and a more soup-like consistency.

      • 45 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Creamy Citrus Shrimp Soup, This creamy and flavorful stew is a great combination using almond milk and shrimp This recipe is inspired by Thai Coconut curry where one of the main ingredients is coconut milk Coconut milk is common in Asian homes Here we substitute it with almond milk which is a commonly available in the US It will give you a rich and flavorful stew and a more soup-like consistency , This creamy and flavorful stew is a great combination using almond milk and shrimp This recipe is inspired by Thai Coconut curry where one of the main ingredients is coconut milk Coconut milk is common in Asian homes Here we substitute it with almond milk which is a commonly available in the US It will give you a rich and flavorful stew and a more soup-like consistency


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      Steps

      1
      Done

      In a Heated Pan, Add Oil and Saut the Minced Shallots Until Translucent.

      2
      Done

      Stir in Ginger and Chopped Garlic, Cook Until Fragrant.

      3
      Done

      Add Almond Milk and 1/4 Cup Bokchoy Leaves. Bring It to a Simmer and Let It Cook For 2 Minutes.

      4
      Done

      Stir in Peeled Shrimp, Lime Zest & Juice.

      5
      Done

      Continue to Simmer Until Shrimp Turn Pink, For About 5 Minutes.

      6
      Done

      Season With Salt, Pepper, and Topped With the Cilantro and Lemon Wedges.

      Avatar Of Elizabeth Bates

      Elizabeth Bates

      Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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