Shrimp and Coconut Soup with Collard Greens
Kath Younger
This savory coconut broth will warm you to the bones.
Ingredients
- 2 Tbs olive oil
- 1 head collard greens (or kale or spinach) trimmed into bite-sized pieces
- 3 cups vegetable broth
- 1 can light coconut milk
- 3/4 lb peeled shrimp
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Salt to taste
- Pepper to taste
- Coconut flakes and sriracha for garnish
Directions
- Heat oil and add greens.
- Lightly sauté.
- When greens are wilted, add broth and coconut milk. Bring to just under a boil.
- Reduce heat to low.
- Add shrimp, paprika, turmeric, salt, and pepper, stirring. Cook for 3–4 minutes, until shrimp are cooked through and bright pink—do not overcook.
- Garnish with coconut flakes and sriracha.
Nutrition Facts
Calories 389
Calories from Fat 175 (45%)
(30%)Total Fat 19g
(45%)Saturated Fat 9g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
(44%)Cholesterol 131mg
(60%)Sodium 1435mg
(20%)Potassium 710mg
Total Carbohydrate 30g
(15%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(47%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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