Image Credited and Property of : Damn Delicious



Quick and Easy Coconut Thai Shrimp Soup
Serves 4
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  1. 2 1/2 cups uncooked Noodles
  2. 2 tablespoon extra virgin olive oil
  3. 1 lb. Shrimp : peeled and deveined
  4. 1 pinch Himalayan Salt (to taste)
  5. 1 pinch White Pepper (to taste)
  6. 2 Cloves Garlic : minced
  7. 1 Onion : sliced finely
  8. 1/2 Red Bell Pepper : chopped
  9. 1 tablespoon Fresh Ginger : grated or minced
  10. 2 tablespoon Red Curry Paste
  11. 1 12 oz can unsweetened Coconut Milk
  12. 2 1/2 cups Vegetable Broth
  13. Juice of 1 Lime
  14. 2 squeezes of Lemon
  1. Bring 2 cups of water to boil. Add pasta and cook according to package. Set aside.
  2. In a saute pan, warm olive oil. Add shrimp, salt and pepper to taste. Cook, stirring, until pink, for approximately 2-3 minutes. Set aside.
  3. In a stockpot, add garlic, onion, and Red Bell Pepper. Cook, stirring often, until tender. Cook approximately 5 minutes. Add ginger, stirring repetitively. Cook approximately 2 minutes.
  4. Add red curry paste. Stir continuously until well combined.
  5. Gradually add coconut milk and vegetable stalk. Whisk/Stir continuously for approximately 2 minutes : until completely incorporated.
  6. Bring to a boil. Reduce heat and let simmer until it thickens slightly. Approximately 5 minutes. Add shrimp. Allow to simmer for 30 seconds-1 minute.
  7. Serve.
Adapted from Damn Delicious
Adapted from Damn Delicious
Casandra Tressler

Twigs in a Blanket


  • Sliced Turkey
  • Asparagus
  • Avocado
  • Dijon Mustard
  • Tomatoes


Wash and cut asparagus. Briefly saute asparagus. Prepare sliced turkey on plate. Spread desired amount of dijon mustard on individual sliced turkey. (I recommend spreading less than 1/2 teaspoon.) Place two pieces of asparagus on top of the sliced turkey. Layer desired avocado atop the asparagus. (3 slices of avocado were used in each roll pictured). Roll in sliced turkey. Adorn with organic cherry/sliced tomatoes.