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+ servings

Coconut Spinach Shrimp Soup

Melanie - Carmel Moments
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine Lunch or Dinner
Servings 4 -5 servings

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.

Notes

*Wegmans has a great Thai stock. You can also use Swanson' Hot and Sour or Thai Ginger Broth
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