Thai Coconut Shrimp Soup | Umami

Ingredients

• 1 Tablespoon coconut oil
• 1 large shallot or small onion (chopped)
• 3 cloves garlic (pressed or minced)
• 1 Tablespoon freshly grated ginger
• 3 - 4 Tablespoons red curry paste (depending on how hot you like it, Thai Kitchen recommended)
• 2 cups chicken broth
• 15 oz can coconut milk (I prefer full fat in this recipe)
• 1 Tablespoon gluten free reduced-sodium Tamari (or soy sauce if not GF)
• 2 teaspoons gluten free fish sauce (Thai Kitchen recommended)
• 1 Tablespoon coconut sugar
• 1/2 teaspoon dried basil
• salt and pepper
• 1 lb 16/20 jumbo shrimp (peeled and deveined)
• 8 oz mushrooms (very thinly sliced)
• 4 cups baby spinach (roughly chopped)
• 1 lime (cut in half, one half sliced into wedges)
• For serving: cooked rice and chopped cilantro