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  • 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


  1. In a large soup pot on med-high heat, combine broth and water, bring to a simmer. Add coconut milk and lime juice.

  2. 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.

  3. Add sriracha and salt to taste. Garnish with scallions.

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