Coconut Shrimp Soup
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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper more or less depending on how hot you like it
- 1/4 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
- Rinse, peel and de-vein the shrimp reserving the shells for stock..
- Season the shrimp with the salt, cayenne and garlic powder and refrigerate until ready to use.
- 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.
- While the stock is simmering peel and cut the sweet potatoes into 1/2 inch dice
- 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.
- Add sweet potatoes to the shrimp stock and simmer for 10 minutes. The sweet potatoes should be mostly tender.
- Stir in shrimp and spinach, simmer until the shrimp curl.
- Stir in coconut milk and lemon juice, bring to a simmer.
- Taste and adjust for seasoning.
- SERVE!
Notes
You will need a Stock Pot and a Strainer when making this recipe