Shrimp + Coconut Soup with Collard Greens
This soup was incredible. I was in love with not only the flavor of the broth (which reminded me of savory ice cream) but also the color of the broth! And the taste of these big Carolina wild caught shrimp (total grocery store splurge today!)
- Olive oil in the bottom of a pot
- 1 head collard greens or kale or spinach, trimmed into bite size pieces
- 3 cups veggie broth
- 1 can lite coconut milk
- 3/4 lb peeled shrimp
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Salt + pepper to taste
- Coconut flakes + sriracha to garnish
Heat oil and add greens.
When wilted, add broth and coconut milk. Bring to just under a boil.
Reduce heat to low.
Add shrimp and spices, stirring. Cook for 3-4 minutes, until shrimp are cooked through and bright pink. Do not overcook!
Garnish with coconut and sriracha