Shrimp Thai Soup w/ Rice Crackers
Ready in 20 Minutes | Gluten-Free
Unpack Your Kit Ingredients
Italian extra virgin olive oil packets* (Rustico)
local gochujang sauce (Born with Seoul)
organic vegetable broth concentrate (Savory Choice)
unsweetened coconut milk
shrimp (Seattle Fish Co.)
lime juice crystals
gluten-free rice crackers
*If the olive oil has solidified in the fridge, return to liquid by running under warm water.
Grab Your Cookware and Staples
2 small bowls
salt and pepper
Step 1: Sauté the Onion and Seasonings
WARM the contents of extra virgin olive oil packets in a large pot over medium heat.
ADD the onion, minced garlic, chili flakes, gochujang sauce, lemongrass paste and ginger.
STIR and cook about 1 minute until the ingredients start to brown.
Step 2: Combine the Remaining Ingredients
MIX the vegetable broth concentrate with 2 CUPS of hot water in a small bowl.
ADD vegetable broth to the pot with onion and seasonings.
STIR in the fish sauce and brown sugar.
SHAKE the can of coconut milk and pour HALF the can into the soup. (Save the rest of the coconut milk to make something yummy! Or Google, “17 Absolutely Delicious Ways to Cook with Coconut Milk.”)
INCREASE the heat to medium-high and bring the soup to a boil.
MIX the lime juice crystals with 2 tablespoons warm water until dissolved in a small bowl.
DRAIN and rinse shrimp in colander.
STIR in the lime juice, shrimp, mushrooms, tomato, and cilantro.
COOK for 5 minutes. Then turn off the heat.
Step 3: Finish and Serve
SEASON to taste with salt and pepper.
SERVE with rice crackers and enjoy!
★TIP: Please recycle your dinner kit packaging. Our containers are made of plant- based materials and are compostable.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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