Friday, October 19, 2012

Paleo Shrimp & Spinach Soup

Today's lunch was a whim. Precooked shrimp was on a one-day sale at Whole Foods, and while I was shopping the morning it was rainy and raw. I started craving soup, so bought the shrimp and figured I'd come up with some kind of Asian-inspired soup in which to feature it.

I will confess this one didn't knock my socks off enough to serve it to company, but for a quick and comforting lunch it hit the spot.

Paleo Shrimp & Spinach Soup

1 tbs. olive oil
1/2 red onion, diced
thumb-sized piece of fresh ginger, grated
3 minced garlic cloves
3 minced green onions
4 cups chicken broth
1/2 can coconut milk (could use more for creamier, thicker soup)
1 tablespoon fish sauce
1 teaspoon dried basil
1/4 tsp. red pepper flakes
1 pound peeled & deveined shrimp
juice of 1/2 lime
large handful of baby spinach, roughly chopped
salt to taste

In a large soup pot, heat olive oil on medium. Add the red onion and saute until soft. Add ginger, green onions and garlic, cooking for one minute more.

Add the broth through the red pepper flakes and bring to a low simmer. Lower heat and stir in chopped spinach. Cook until spinach is totally wilted, about 10 minutes.

Add shrimp. In my case they were already cooked, so I simply allowed them to heat thoroughly. If your shrimp are raw, cook until no longer pink.

Remove soup from heat and season with salt and lime juice.

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