- Lily Scott
Coconut Lime Broth with Shrimp
This deceptively simple dish is savory and delightful. It's an excellent warm weather evening soup, paired with a simple salad and fresh bread. Or a nice warming lunch during cold weather spells. Enjoy!
2 pints Lily's Ladle Veggie Mineral Broth
2 cups water
1 tbsp coconut oil
1 inch fresh ginger, grated
3 cloves garlic, minced
1 15oz can full fat coconut milk
1 lb fresh or frozen shrimp, peeled and deveined
1 tsp sriracha (or to taste)
scallions to garnish
salt to taste
In a large soup pot on med-high heat, combine broth and water, bring to a simmer. Add coconut milk and lime juice.
In a skillet over medium heat, add coconut oil and garlic. Cook 1 or 2 mins, until Fragrant. Add ginger and thawed shrimp. Saute 4-6 mins until the shrimp is pink. Use a spatula to scrape this all into the broth.
Add sriracha and salt to taste. Garnish with scallions.