Creamy Coconut Shrimp Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Shrimp Soup

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Shrimp Soup

A velvety and aromatic soup that pairs succulent shrimp with the creamy essence of coconut milk, punctuated by vibrant red bell pepper, spinach, and a zesty hint of lime. This light yet satisfying bowl offers a refreshing twist on traditional shrimp soups with a tropical flair.

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NUTRITION

427kcal
Protein
41.8g
Fat
17.1g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz raw shrimp

1/2 cup lite coconut milk

1 cup low sodium chicken broth

1/2 cup diced red bell pepper

1/2 cup spinach

1/2 cup diced tomatoes

1/4 medium avocado

1/4 medium diced onion

2 cloves garlic, minced

1 tbsp lime juice

Salt and pepper to taste

2 tbsp fresh cilantro

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a pot over medium heat and add a splash of water or a light oil spray if desired. Sauté the diced onion and minced garlic until softened and fragrant.

  • 2

    Add the diced red bell pepper and diced tomatoes, cooking for another 2 minutes to let the flavors meld.

  • 3

    Pour in the lite coconut milk and low sodium chicken broth, stirring well and allowing the mixture to come to a gentle simmer.

  • 4

    Add the shrimp and simmer for about 3-4 minutes until the shrimp turn pink and are cooked through.

  • 5

    Stir in the spinach and let it wilt into the soup, then remove from heat.

  • 6

    Gently fold in the diced avocado and lime juice. Season with salt and pepper to taste.

  • 7

    Ladle the soup into bowls and garnish with fresh cilantro before serving.

Creamy Coconut Shrimp Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Shrimp Soup

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Shrimp Soup

A velvety and aromatic soup that pairs succulent shrimp with the creamy essence of coconut milk, punctuated by vibrant red bell pepper, spinach, and a zesty hint of lime. This light yet satisfying bowl offers a refreshing twist on traditional shrimp soups with a tropical flair.

NUTRITION

427kcal
Protein
41.8g
Fat
17.1g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz raw shrimp

1/2 cup lite coconut milk

1 cup low sodium chicken broth

1/2 cup diced red bell pepper

1/2 cup spinach

1/2 cup diced tomatoes

1/4 medium avocado

1/4 medium diced onion

2 cloves garlic, minced

1 tbsp lime juice

Salt and pepper to taste

2 tbsp fresh cilantro

PREPARATION

  • 1

    Heat a pot over medium heat and add a splash of water or a light oil spray if desired. Sauté the diced onion and minced garlic until softened and fragrant.

  • 2

    Add the diced red bell pepper and diced tomatoes, cooking for another 2 minutes to let the flavors meld.

  • 3

    Pour in the lite coconut milk and low sodium chicken broth, stirring well and allowing the mixture to come to a gentle simmer.

  • 4

    Add the shrimp and simmer for about 3-4 minutes until the shrimp turn pink and are cooked through.

  • 5

    Stir in the spinach and let it wilt into the soup, then remove from heat.

  • 6

    Gently fold in the diced avocado and lime juice. Season with salt and pepper to taste.

  • 7

    Ladle the soup into bowls and garnish with fresh cilantro before serving.