BOU Blog Thai Shrimp Soup September 11, 2018

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Prep Time:

Total Time:

Serves:

INGREDIENTS:

1 daikon radish, julienned or spiralized

2 large carrots, julienned or spiralized

1 tbsp toasted sesame oil

3 garlic cloves, minced

1 tbsp ginger, finely diced

½ shallot, finely diced

1 tbsp chili paste

1 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp maple syrup

2 BOU Chicken Bouillon Cubes

3 cups water

1 – 13.5oz can light coconut milk

1 lb raw shrimp, peeled and washed

1 lime, juiced

Cashews, for garnish

Cilantro, for garnish

INSTRUCTIONS:

Spiralize or julienne the daikon radish and carrots. Set aside.
Heat a large pot or Dutch oven over low heat. Add toasted sesame oil, minced garlic, diced ginger, diced shallot, and chili paste. Toss constantly for 3 minutes.
After 3 minutes, add in soy sauce, rice vinegar, maple syrup, and BOU Chicken Flavored Bouillon Cubes. Pour in water and coconut milk. Increase heat to high and bring to a boil, stirring often.
Once boiling, reduce heat to low, and add in shrimp and julienned or spiralized radish and carrots. Stir constantly and cook just until shrimp is white and tender (about 3 minutes.)
When shrimp is cooked take pot or Dutch oven off heat. Serve in bowls, and top each bowl with a squeeze of lime juice, cashews, and cilantro.