Coconut Shrimp Soup with Oyster Mushrooms

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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!


5.0 from 2 reviews
Coconut Shrimp Soup with Oyster Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
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
  • 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.
Notes
NOTE: If you need to reheat this dish, do so gently as to not overcook the shrimp!

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

4 comments

  • Newbie Juicer says

    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.

  • Nancy says

    Wow! This soup was amazing!! Big hit with the grandson who said “what’s with all this healthy eating”… then devoured the soup! : )

  • […] Coconut Shrimp Soup with Oyster Mushrooms from Autoimmune Wellness *Mickey loads this nourishing soup with wild shrimp, veggies, and mushrooms. […]

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