Servings: 4 servings

Ingredients

1 tbsp coconut oil
1/2 pint finger limes, sliced thin with peel on
1 lb large shrimp, peeled and deveined but leave tail on
1 15-ounce can lite coconut milk (NOT the coconut milk sold as a beverage in the chilled section)
8 ounces seafood or vegetable stock
1 tbsp Instantly Fresh lemon grass or fresh chopped
1 tsp fresh grated ginger
1 small thai chile
1 tsp Instantly Fresh Mint or fresh chopped
1 tsp Instantly Fresh Basil or fresh chopped
1 tbsp fish sauce
salt to taste

Instructions

1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.