This soup was incredible. I was in love with not only the flavor of the broth (which reminded me of savory ice cream) but also the color of the broth! And the taste of these big Carolina wild caught shrimp (total grocery store splurge today!)
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 3
Author kath younger
Ingredients
Olive oil in the bottom of a pot
1head collard greensor kale or spinach, trimmed into bite size pieces
3cupsveggie broth
1can lite coconut milk
3/4lbpeeled shrimp
1/2tspsmoked paprika
1/4tspturmeric
Salt + pepper to taste
Coconut flakes + sriracha to garnish
Instructions
Heat oil and add greens.
Lightly sautee.
When wilted, add broth and coconut milk. Bring to just under a boil.
Reduce heat to low.
Add shrimp and spices, stirring. Cook for 3-4 minutes, until shrimp are cooked through and bright pink. Do not overcook!