Creamy Coconut Shrimp Soup

Baby it’s COLD outside; warm up with this recipe for Coconut Shrimp Soup. I used light coconut milk to give this soup a creamy texture while keeping it relatively low in fat. Light coconut milk also has a lighter taste, full fat coconut milk overpowers the delicate coconut flavor. I used Trader Joe’s light coconut milk (this is NOT a sponsored post, I just really like it because it doesn’t have any added gums or thickeners).

I use EZ-peel shrimp in many recipes so I can skip the time consuming step of cutting each shrimp down it’s back and pulling out the “vein” (really it’s the intestinal tract). Just pull off the shells (save them for shrimp stock) and rinse the shrimp under cool water to remove any schmutz left behind. If you can find shrimp with the heads still on you should use them. The shrimp heads add a TON of great flavor to the broth.

Creamy Coconut Shrimp Soup

 

Sweet potatoes are a staple in my house, I use them all the time like in this Sweet Potato Steak recipe  or this Black Eyed Peas and Sweet Potato Salad recipe. My Mom loves to just roast them and eat them for a snack or dessert. If you get a good one you don’t even have to add any sugar

Sweet potatoes taste great with coconut and shrimp, a little cayenne pepper and lemon juice work well to balance the sweetness of the Coconut Shrimp Soup

Coconut Shrimp Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
I used Trader Joe's light coconut milk because it doesn't contain any gums or thickeners When making shrimp stock it i not necessary to add any oil as many recipes require. Shrimp stock cooks quickly, it's ready in under 30 minutes
Ingredients
  • 12 ounces medium shrimp in the shell
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (more or less depending on how hot you like it)
  • ¼ teaspoon garlic powder
  • 6 cups cold water
  • 4 cups of sweet potatoes (about 3 medium sweet potatoes)
  • 14 ounces Light Coconut Milk
  • 12 cups baby spinach (i used pre washed spinach)
  • 1 teaspoon lemon juice
Instructions
  1. Rinse, peel and de-vein the shrimp reserving the shells for stock..
  2. Season the shrimp with the salt, cayenne and garlic powder and refrigerate until ready to use.
  3. Put shrimp shells in a stockpot and cover with 6 cups of cold water. Bring to a boil and reduce to a simmer. Let simmer for 30 minutes.
  4. While the stock is simmering peel and cut the sweet potatoes into ½ inch dice
  5. Strain the stock and discard the shells. There should be about 4 cups of stock, add a bit of water to reach 4 cups if necessary.
  6. Add sweet potatoes to the shrimp stock and simmer for 10 minutes. The sweet potatoes should be mostly tender.
  7. Stir in shrimp and spinach, simmer until the shrimp curl.
  8. Stir in coconut milk and lemon juice, bring to a simmer.
  9. Taste and adjust for seasoning.
  10. SERVE!
Notes
You will need a Stock Pot and a Strainer when making this recipe

CHECK OUT SOME OF THE OTHER #LETSLUNCH POSTS The theme this month was STEWS, as you can see I’ve cheated because I’ve made a soup

CherylLulientan.com Sayur Lodeh-Malay Vegetable Stew 

AsianinAmericaMag.com Salmon Sinigang Tamirand Soup with Vegetables

SpiceBoxTravels.com Chinese Soy Braised Pork and Peanut Stew 

Cooks-NoteBook.com/au Lamb and Harissa Stew 

MondayMorningCookingClub.com/au Chicken and Fennel Casserole 

Hotcurriesandcoldbeer.blogspot.com Moroccan Inspired Meatball Stew 

TeaandScones.wordpress.com Beef and Venison Stew

Foodnutzz.blogspot.com.au  slow cooked lamb ragu with lemon, oregano & feta gremolata

 

 

7 Comments

7 Comments on Coconut Shrimp Soup

  1. Betty Ann Quirino @Mango_Queen
    January 12, 2015 at 8:13 pm (3 years ago)

    This coconut shrimp soup looks amazing. Welcome to Let’s Lunch. Fun doing it with you this month and thanks for including me in the round up!

    Reply
    • Demetra Overton
      January 12, 2015 at 8:23 pm (3 years ago)

      Thanks so much! #LetsLunch is so much fun

      Reply
  2. Mel @ The cook's notebook
    January 11, 2015 at 8:06 am (3 years ago)

    looks divine! annoying my husband is allergic to shrimp however I’m going to give it a go with chicken. I love coconut in soup 🙂

    Reply
    • Demetra Overton
      January 11, 2015 at 3:00 pm (3 years ago)

      I think this would be delicious with poached chicken. Let me know how it works out

      Reply
  3. Mina Khan
    January 9, 2015 at 8:22 pm (3 years ago)

    Wow, I would have never thought of adding sweet potatoes to this…will definitely have to try it!

    Reply
    • Demetra Overton
      January 9, 2015 at 8:34 pm (3 years ago)

      I LOVE sweet potatoes and add them to so many dishes! Please let me know how you like it when you try the recipe. Thanks for stopping by!

      Reply

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