Zesty Shrimp Jalapeo Coconut Soup Flavorful Power Dish
Author:felis
Total Time:45 minutes
Yield:4 servings 1x
Description
Zesty shrimp jalapeo coconut soup flavorful power dish Spicy creamy nutritious Boost immunity w coconut shrimp herbs
Ingredients
Scale
1 lb. jumbo shrimp, peeled and deveined
2 tbsp. coconut oil
1 medium onion, diced
3 cloves garlic, minced
2 jalapeño peppers, seeded and sliced
1 tbsp. grated fresh ginger
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1 (13.5 oz.) can full-fat coconut milk
2 cups chicken or vegetable broth
2 tbsp. fresh lime juice
1 cup baby spinach leaves
Chopped cilantro, for serving
Lime wedges, for serving
Instructions
Begin by gathering all your ingredients. Peel and devein the shrimp, dice the onion, mince the garlic, and slice the jalapeño peppers. Grate the fresh ginger and gather the spices.
In a large saucepan or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté for 2-3 minutes, or until translucent. Next, add the minced garlic and sliced jalapeño peppers. Sauté for an additional 1-2 minutes, or until fragrant.
Stir in the grated ginger, cumin, coriander, and turmeric. Cook for 1 minute, allowing the spices to bloom and release their aroma.
Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld together.
Add the peeled and deveined shrimp to the simmering soup. Cook for 5-7 minutes, or until the shrimp are opaque and cooked through.
Stir in the fresh lime juice and baby spinach leaves. Allow the spinach to wilt, about 1-2 minutes.
Ladle the Zesty Shrimp and Jalapeno Coconut Soup into bowls and garnish with chopped cilantro and lime wedges.
