keto + dairy free.
it’s been rainy and a bit cold here in az! like a dream! this soup hit the spot last night, bursting with flavor. a generous amount of lime juice at the end is key!
1 T organic ghee or coconut oil
3 shallots, diced
11/2 T red thai curry paste
11/2 c organic bone broth
11/2 c organic full fat coconut milk
6oz canned clams (high quality), drained
1/4 t sea salt
1/2 t black pepper
1 package organic kelp noodles, rinsed & chopped
fresh basil, cilantro, green onions & lime juice + a drizzle of organic evoo to top
-heat ghee in a large pan and sauté shallots until tender. reduce heat to low, whisk in curry paste, broth, coconut milk, sea salt, & pepper. simmer on low, uncovered for 20-40 minutes until broth reduces a bit. add clams and washed kelp noodles and simmer for 5 minutes.
-remove from heat, place in serving bowls and garnish as desired. serve with flax crackers.
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