Coconut Spinach Shrimp Soup – Super simple, delicious soup made with coconut milk and spinach. Shrimp adds the perfect flavor to this healthy dish. Ready in 15 minutes.
This soup combines some of life’s freshest delights. It’s fresh spinach with shrimp in a combination of coconut milk and broth for delicious Thai flavor. I kept this soup super simple but feel free to add as you like to get the flavor you love. Every now and then we just need ‘simple’ thrown on our laps, right?
Yes simple. But not the soup. I won’t throw soup on your lap. I promise!
Because let’s face it. Life can get way too complicated and sometimes way too quickly. So here I present the easiest soup I’ve ever put on the blog. Because sometimes I just need some more simplicity in my day.
REASONS to LOVE it:
- Super simple. Table ready in 15 minutes.
- Fresh ingredients. Shrimp. Spinach.
- Healthy
- Grain Free
- Sugar Free
- Gluten Free
I have to add I even got a phone call from the husband about how good this simple soup was. He thought it would just be OK but was pleasantly surprised at how much he really liked it.
Yay! to myself for another winner.
Sidenote: I just patted myself on the back.
Now you go do the same. Make this and give yourself a huge round of applause for a simple, healthy and delicious dish.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
BLOGLOVIN’ | PINTEREST | INSTAGRAM | FACEBOOK | SNAPCHAT: @GATHERFORBREAD | TWITTER | PERISCOPE
Be sure to sign up for our emails so you don’t miss the latest recipes! ⇒ Sign up here. ⇐
This post contains affiliate links. If you click and purchase we get a small portion to help support our blog.
Recipes from friends:
Coconut Vegetable Thai Chowder – Eats Well with Others
Slow Cooker Coconut Ginger Chicken – Tastes of Lizzy T
Coconut Chicken Thai Curry – Tastes Lovely
Coconut Spinach Shrimp Soup
Ingredients
- 1 can 13.5 oz coconut milk
- 1 carton 32 oz thai stock/broth or sweet and sour broth *
- 1 lb. 16 oz uncooked shrimp, peeled and deveined
- 8 oz spinach or to your preference
- salt and pepper to taste
Instructions
- In a Dutch oven or small stock pot. Heat coconut milk and stock/broth over medium heat, about 5 minutes.
- Stir in shrimp and spinach. Place lid on snugly. Turn off heat. Let sit for 5 minutes or until shrimp is fully cooked. Season with salt and pepper if desired.
Recipe Notes
*Wegmans has a great Thai stock. You can also use Swanson' Hot and Sour or Thai Ginger Broth
You may also like these:
Spring Asparagus Soup
Spinach Tortellini Soup
Spinach Artichoke Dip {Made with Greek Yogurt}
Join the newsletter
Get your FREE copy of Irresistible Bread Recipes when you sign up to receive our emails.
I love the flavor of this soup, Melanie! It’s so creative! Coconut and spinach seem to make the perfect combo!
It is a great flavor combo. Thanks Lori!
I once had a version of this at a neighborhood restaurant in Chicgo, it was so good. I can’t wait to try this.
Hope you enjoy it Lori! As I mentioned it’s a just a super quick version. Feel free to add what you like.
I just love coconut. I want to put it in everything! This soup sounds delicious. I need to keep an eye out for Thai stock! And thanks for linking to my curry friend!
Oh my gosh I’ve been looking for a good coconut soup to try, and this looks like it! Definitely trying this soon!
I’m totally good with SIMPLE in my life…especially when it comes to soup! This sounds so tasty!
Agreed! Thanks Joanne.
You seriously had me at coconut!! And then shrimp…and then spinach! I love it all! So easy!!
I love the flavor of this soup, I will made it. Thank you!
I hope you enjoy it Anna!
I love it!