Thai-Inspired ‘Shrimp’ Soup

5.0 (1 reviews)

Thai-Inspired ‘Shrimp’ Soup



  • 4 cups vegan chicken broth
  • 12 vegan shrimp, cut into bite-size chunks
  • 1 1/2 cups zucchini, cut into matchstick-size pieces
  • 3 green onions, cut diagonally into 1-inch pieces
  • 2 Tbsp. fresh ginger, minced
  • 2 Tbsp. fresh lemongrass, minced
  • 8 leaves fresh Thai basil, torn into small pieces
  • 1/4 tsp. crushed red pepper
  • 1 (14-oz.) can coconut milk


• In a medium pot, bring the broth to a boil. Add the “shrimp,” zucchini, green onion, ginger, lemongrass, basil, and crushed red pepper then return to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
• Add the coconut milk and heat through. Do not boil. Serve warm.

Makes 4-6 servings

Rated 5.0/5 based on 1 reviews

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