coconut shrimp soup

13 Jan, 2026

From Mickey at autoimmunewellness.com

Ingredients

• 4 tablespoons coconut oil, divided
• ½ onion, minced
• 2 cloves garlic, minced
• 1" piece ginger, peeled and minced
• 2 cups bone broth
• 1 cup water
• 4 cups chopped white sweet potato (about 2 small or 1 large)
• 2 cups chopped carrots (about 2 large)
• ¾ teaspoon sea salt
• 3 cups oyster mushrooms, cut into large chunks
• 1 pound large, wild shrimp, peeled
• 1 14-ounce can full-fat coconut milk
• 2 tablespoons coconut aminos
• 2 limes, juiced
• 1 tablespoon apple cider vinegar
• 1 anchovy (or splash Red Boat fish sauce)
• ¼ cup cilantro, chopped

Instructions

1. Place half of the coconut oil in a heavy-bottomed pot on medium heat. When the oil has melted and the pan is hot, add the onions and cook, stirring, for five minutes, or until translucent and lightly browned. Add the garlic and ginger and cook, stirring, for 30 seconds, until fragrant.

2. Add the broth, water, sweet potato, carrots, and salt to the pot and bring to a boil. Immediately cover and turn down to a simmer and cook for 15 minutes. (The pot will seem low on water, but the vegetables will release liquid as they cook).

3. While the vegetables are cooking, place the rest of the oil in the bottom of a skillet on medium heat. When the oil has melted and the pan is hot, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Turn off the heat and set aside.

4. When the vegetables are finished cooking, turn the heat to medium and add the shrimp. Cook for 1-2 minutes, until no longer translucent and cooked throughout. Take off the heat and add the coconut milk, aminos, lime juice, vinegar, and anchovy and stir to combine.

5. Serve garnished with fresh cilantro.