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- SPINACH COCONUT MILK SOUP WITH CURRIED SHRIMP
- Time in the Kitchen: 15 minutes
- Servings: 3
- 2 cans coconut milk
- 1 cup frozen spinach, or several handfuls of fresh
- 1 tablespoon butter
- 1 pound raw shrimp, peeled and de-veined
- 1½ teaspoons curry powder salt to taste
- It doesn't get much easier than this soup. The spinach and coconut milk purée has such a great flavor and texture that you don't even need to add
- broth. When you have more time use this recipe as a starting point, then add more ingredients to the soup like diced vegetables, additional spices
- and more seafood.
- In a blender, purée coconut milk and spinach until smooth.
- In a deep saucepan, melt the butter. Add the shrimp and sprinkle curry powder on top. Sauté 2 minutes, then add coconut milk with spinach. Bring
- to a boil then turn off heat. Salt to taste and serve.
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