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Cilantro Coconut Shrimp Soup

 Cilantro Coconut Shrimp Soup
  • 1½ pound wild shrimp
  • 1 onion, chopped
  • 3-4 garlic cloves, minced or chopped
  • 1 tbsp coconut oil
  • 1 cup canned coconut milk
  • 4 cups water or chicken broth
  • ½ cup cilantro
  • 1 14 oz. can diced tomatoes
  • 1 lemon, juiced
  • cayenne pepper, dash
  • ½ tbsp sea salt
  • scallions
  1. Peel your shrimp and cut them in half or thirds. I never understood why soups with shrimp only have like 3 pieces and they are such big bites.
  2. Now chop up your onion, garlic and cilantro.
  3. Next add your coconut oil to a medium pot and turn on high. Then add in the garlic and onions.
  4. Once the onions start to become translucent add your coconut milk and shrimp and cook on medium.
  5. Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
  6. Then turn off and add your tomatoes, cilantro and scallions and it’s ready to eat