Ingredients:

2 cups chicken broth

1 can (14 oz) infused full-fat coconut milk

1 tbsp canola or peanut oil

2 tbsp fresh minced garlic

2 tbsp fresh minced ginger or ginger paste

1 fresh lemongrass stalk

1 cup sliced mushrooms

1 tbsp lime juice

1 tbsp fish sauce (preferably Thai)

1 tbsp green or yellow Thai curry paste

1 lb large, peeled, deveined shrimp

¼ cup finely chopped fresh Thai basil

¼ cup finely chopped fresh cilantro

shrimp soup is a keto-friendly cannabis recipe

Note: Using fresh basil and cilantro is crucial to the final flavor. The dry stuff doesn't come anywhere close!

Instructions:

Spread canola or peanut oil around the bottom of your soup pot. Add garlic and ginger to the pot, and saute over medium-low heat until the garlic and ginger begin to soften and release strong aromas.

Crush the lemongrass stalk to release the oils. A mallet is most effective, but a few smacks of a hammer or the handle of a small pot/pan will suffice.

Add the lemongrass to the pot, and immediately pour in chicken broth, infused coconut milk, lime juice, fish sauce, chili paste, and mushrooms to the pot. Bring to a boil.

Once the pot reaches a boil, reduce heat and simmer for five to seven minutes, or until the mushrooms become tender. Optional: Simmering longer, up to about 20 minutes, can allow more complex flavors to develop, although the extra time is not necessary.

When mushrooms are softened, add shrimp and simmer about five more minutes or until the shrimp is cooked through.

Stir in chopped basil and cilantro, remove from heat, and serve.