Soups · Soup
Shrimp, Coconut & Spinach Soup
A gently gingered coconut soup with shrimp, spinach and sliced mushrooms.
- Prep
- 15 min
- Cook & rest
- 20 min
- Total
- 35 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Shrimpraw, peeled, deveined, tails removed500 g
- Coconut milkunsweetened, freshly expressed with water250 g
- White mushroomssliced200 g
- SpinachRaw150 g
- WaterDrinking water850 g
- Gingergrated12 g
- Garlicminced6 g
- Sesame oilSalad or cooking oil10 g
- Soy sauceShoyu, soy & wheat20 g
- Lemon juiceRaw25 g
- Spring onionsliced30 g
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STEP BY STEP
Let’s make it.
- Warm sesame oil in a large saucepan. Gently cook ginger, garlic and half the spring onion for 1 minute.
- Add mushrooms, coconut milk, measured water and soy sauce. Simmer for 10 minutes until mushrooms are tender.
- Add shrimp and cook gently for 4–5 minutes until pearly and opaque. Stir in spinach until wilted.
- Take off the heat and add lemon juice. Divide into 4 servings and scatter with remaining spring onion.
Kitchen notes
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 9.8 g
- Fiber
- 3 g
- Carbs − fiber
- 6.8 g
- Protein
- 21.8 g
- Fat
- 19 g
- Energy
- 285 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Shrimp, Coconut & Spinach Soup
For 4 servings
Fish & seafood
- ShrimpRaw, edible flesh500 g
Vegetables
- GarlicRaw6 g
- GingerRaw12 g
- SpinachRaw150 g
- Spring onionRaw, tops and bulb30 g
- White mushroomsRaw200 g
Fruit & berries
- Lemon juiceRaw25 g
Oils & fats
- Sesame oilSalad or cooking oil10 g
Sauces & pantry
- Coconut milkFreshly expressed with water250 g
- Soy sauceShoyu, soy & wheat20 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/shrimp-coconut-spinach-soup/
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