Shrimp soup with coconut, curry and cauliflower
Shrimp provide plenty of protein and iodine, while coconut milk gives this soup a softer and more satisfying texture. Cauliflower adds some fiber and helps thicken the soup without flour or starch. Curry and cilantro bring a bright flavor that fits well into a keto menu.
Finely chop cilantro (10 g), and break cauliflower (220 g) into very small pieces or use ready cauliflower rice. Prepare shrimp (200 g), peeling and drying them if needed.
Pour water (235 g) and coconut milk (380 g) into a pot, then add curry (12 g), salt (4 g) and black pepper (2 g). Bring the base almost to a boil over medium heat, stirring so the spices disperse evenly.
Add cauliflower (220 g) and cook over low heat for 10-12 minutes until tender. Then add shrimp (200 g) and cook for another 2-3 minutes until the shrimp turn fully pink and opaque.
Remove the soup from the heat, stir in cilantro (10 g) and serve right away. Serve hot while the coconut base is still especially creamy.
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