Shrimpy Green Coconut Soup

  • Yield: 4 servings


1-- 32-ounce carton all-natural chicken broth (4 cups)
1can (14-ounce) lite coconut milk
1box (10-ounce) frozen collard greens or spinach, or 2 cups fresh
2/3cup jasmine rice
2tablespoons bottled or fresh lime juice
2teaspoons bottled minced ginger or 1/2 teaspoon ground ginger
1teaspoon dried curry powder
8ounces small cooked shrimp, fresh or frozen, thawed


  1. Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes.
  2. Stir in the shrimp, heat through, and serve.