This coconut Thai soup is a wonderfully warming dish filled with plenty of vegetables, high-protein shrimp, and mineral- and nutrient-rich collagen. Enjoy every bite!
Ingredients for Coconut Thai Soup (Ketogenic and Low Carb)
- 350 ml JARMINO fish bone broth
- 200 ml coconut milk
- 150 g shrimp
- 100 g mushrooms
- 1 lemon
- Fresh lemongrass
- ¾ bunch coriander
- 1 chili pepper
- 1 tsp rock salt or sea salt, pepper
- 2 tbsp JARMINO Organic collagen
Preparation
- Grate the lemon zest, chop the coriander, and slice the mushrooms into small pieces.
- Begin by gently sautéing these ingredients along with the lemongrass and chopped chili peppers in a pot, then slowly simmer with the fish bone broth and coconut milk over medium heat for about 20 minutes.
- Stir in the organic collagen powder until fully dissolved, enriching the dish with extra goodness.
- To finish, add the shrimp, salt, and pepper to taste.
- Serve in a bowl and garnish with fresh coriander for a bright, fresh touch.
