My sister and I are really good at going to restaurants to eat, figuring out what’s in the dish and then going home and making it better…or so we like to think! This is one of those times. I can’t remember what restaurant I was at but, the soup was so good that I had to go home and make it. Of course I had to add more to it like the kale and the shrimp!! Yep it was better than theirs!
This is another one where you can add more veggies or a different protein or leave something out if you want.
Ingredients
2 tbls olive oil
3 cloves minced garlic (about 3 tsp)
1/2 small onion (chopped)
1 1/5 cups sliced mushrooms
3 cups vegetable stock
2 cans full-fat coconut milk
A handful of shredded carrots
A handful of shredded kale (more or less to your liking)
2 tbls low sodium soy sauce
2 tbls fresh grated ginger
1 tsp sugar
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp salt
1/2 tsp lime juice
Directions
In a large pot sauté garlic, onions & mushrooms in olive oil & saute’ for about 3-5 minutes
Add everything else to the party
Add kale last
Bring to a boil and simmer for 15-20 minutes
Optional add in’s
* Sauteed Shrimp
* Shredded coconut
* Shredded Chicken
* Green Onions
* Lime wedges
* Cilantro
* Shredded coconut
For a creamier soup use one can of coconut cream and one can of full fat coconut milk instead of the two cans of coconut milk
As always make sure you take pictures and tag @LuvNTheKitchen on IG when you make it! Let me know if you switched anything up in the recipe, cause I know I’m good for altering a recipe! I hope y’all enjoy!
