Thai Green Coconut Curry Shrimp Soup
32 oz. bone broth
1 lb. shrimp, peeled
1 zucchini, spiraled
2 shallots, diced
3 cloves garlic, minced
2 jalapeños, sliced
1 Red Bell Pepper, sliced
1/2 c. Basil, chopped
1 c. bean sprouts
1 tbsp. olive oil
Heat oil in large pot over medium-high heat.
Add garlic and shallots, cook one minute until fragrant.
Add 1 cup broth and lime juice, reduce heat to medium and simmer 5 minutes.
Add zoodles, jalapeños, Green Curry, and remaining broth.
Add shrimp and cook until pink.
Stir in basil and red bell peppers, setting some aside for fresh toppings. Cook another minute.
Top with fresh jalapeños, red bell peppers, basil, and bean sprouts.