Seaweed Shrimp Soup

Category: Recipes • Nov 8 2014

Total Cook Time: 15 minutes

Total Preparation Time: 15 minutes

Total Time to Eat: 30 minutes


  • 32 Ounce container of organic chicken broth
  • 2 Containers of sliced shitake mushrooms
  • 2 chopped green onions
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 8 ounces of dried wakame seaweed
  • 2 ounces of dried hijiki seaweed
  • 16 ounces of water
  • 1 pound of wild caught shrimp
  • Garlic salt

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  • Sauté the mushrooms, green onions and garlic in olive oil, in a large soup pot until the mushrooms are soft. I like to start with the mushrooms first as they take a little longer to cook and then when the mushrooms are about ½ way done (about 7 minutes) I add the chopped green onions and garlic.
  • Boil a small pot of water and add the shrimp. Cook shrimp until pink. Once pink add the shrimp to the above mixture in the soup pot and sauté the shrimp for a few minutes just to soak up some of the flavor of the other ingredients.
  • Add the dried wakame and hijiki seaweed to a bowl of water. You want just enough water to cover the seaweed. Let the seaweed soak for about 6 minutes.
  • Add the chicken broth and water to the pot and bring to a slow boil. Then add the seaweed.
  • Cook for about 2 to 5 more minutes. You want the seaweed with a little bite to it. Meaning you don’t want it to be like mush.
  • Season with garlic salt to taste. Make sure to get a good quality garlic salt with no fillers or additives. I like the simply organic brand of garlic salt.


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