Thai soup with coconut milk and shrimp

In a pan, heat a little vegetable oil. Add grated fresh ginger (2 tbsp) and curry paste (4 tsp). Sauté them over medium heat for one minute. This will help release the spices’ aromas.

After that, pour in chicken broth (1 l), add fish sauce (3 tbsp) and erythritol (1 tbsp).

Bring the mixture to a boil and cook over medium heat for about 15 minutes.

Then add coconut milk (400 ml), shiitake mushrooms or champignons (300 g) and continue to cook for another 5 minutes.

Finally, add shrimp (500 g) and cook for another 5 minutes until they turn pink and tender.

Once the soup is ready, remove it from the heat and add fresh cilantro (a small bunch) and lime juice (2 tbsp).