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I recently came across a great local resource of jumbo wild-caught shrimp, and decided to develop a creamy coconut soup base to enjoy them with. You’ll enjoy this shrimp soup because it takes less than an hour to complete from prep to table, tastes fancy with minimal effort, and is a simple way to get some nutrient-density into your routine. If you can’t find oyster mushrooms, try substituting trumpet or button mushrooms. Enjoy!
- 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
- ¼ cup cilantro, chopped
- 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.
- 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).
- 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.
- 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.
- Serve garnished with fresh cilantro.
8 comments
My friend and cousin both suffer from auto immune conditions. I have seen their daily struggles to eat well and live healthy while managing their disease. Inspired by their journey I have taken up juicing to incorporate more fresh produce in my daily diet. Your recipes are amazing and my friend swears by it. She sent me the link and here I am. I am planning to make this for my cousin on her birthday.
Wow! This soup was amazing!! Big hit with the grandson who said “what’s with all this healthy eating”… then devoured the soup! : )
I’m glad you enjoyed it Nancy!
[…] Coconut Shrimp Soup with Oyster Mushrooms from Autoimmune Wellness *Mickey loads this nourishing soup with wild shrimp, veggies, and mushrooms. […]
I’m curious about the anchovy in this recipe because I’ve never used them or eaten them. Do you use canned anchovy. Do you chop it up for this recipe?
Hi Laura, I buy anchovies in small jars. You can mince them, but they are very soft and easily fall apart in a recipe like this one. Hope it helps!
Really loved this recipe. Quite tasty and my non-AIP husband even loved it. I seemed to have a lot more liquid than what the pic looked like. I made this in the InstantPot on the Soup setting for the 15min and then on keep warm when adding the shrimp. Left on Keep Warm while adding the last ingredients because it wasn’t hot enough.
Thanks.
Hi Janis! If you did not follow the instructions and instead used an Instant Pot the recipe won’t turn out the same.