Penn Herb Wellness Guide
Shrimp and Coconut Soup with Collard Greens
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 saut.
- 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 34 minutes, until shrimp are cooked through and bright pink—do not overcook.
- Garnish with coconut flakes and sriracha.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.