15 minute Lemongrass Shrimp & Pak Choy Coconut Curry with White Miso

This 15 minute Lemongrass Shrimp & Pak Choy Coconut Curry with White Miso is so light, refreshing and satisfying.  It’s incredibly fragrant but yet it’s so simple and honestly sometimes, those are the best meals.  I’d definitely DEFINITELY tell you to please PLEASE try this recipe. I didn’t even know what I was trying to make, it just really wanted a light broth, almost like a tom kha and I’m on this white miso paste kick at the moment.  I love it as an ingredient.  First of all its fermented so its great for your gut.  Secondly the coconut milk is an incredible fat for your body too.  You’ve got greens and you’ve got your protein.  With some steamed rice on the side, this meal is so so so incredible.  The shrimp has lovely texture, with the crunchiness of the pak choy and the light coconut milk curry has such an immense depth of flavour from just a handful of ingredients. If you haven’t tried white miso paste you’re missing out.  Go to the supermarket and get some for your pantry, it’ll bring you so much joy!

Here’s what you’ll need

Serves: 2 | Prep: 5 mins | Cooking: 10 minutes

Ingredients

250g peeled shrimp, deveined and boiled in salted water

1 tablespoon avocado oil

1 teaspoon ginger, minced

1/2 white onion, chopped finely

4 garlic cloves, minced

1/2 cup white miso paste

1 teaspoon lemongrass paste

2 - 3 kaffir lime leaves

2 cups pak chop, cut into thick strips

1 tablespoon tamari / soy sauce

1 can coconut milk

Fresh coriander to serve.

Step one: heat the avocado oil over a medium heat and add the white onion.  Cook till soft and add the ginger and garlic.

Step two: Sauté for a few minutes, add the pak choy and miso paste, lemongrass, tamari and cook for 2 minutes.  Add coconut milk, kaffir lime, and bring to a boil.  Add shrimp and simmer for 5 - 7 minutes.  Garnish with coriander and serve with steamed rice.