Spinach Coconut Milk Soup With Curried Shrimp
- 2 cans coconut milk
- 1 cup frozen spinach, or several handfuls of fresh
- 1 tablespoon butter
- 1 pound raw shrimp, peeled and de-veined
- 1½ teaspoons curry powder salt to taste
Instructions:
The spinach and coconut milk purée has such a great flavor and texture that you don't even need to add broth.
- In a blender, purée coconut milk and spinach until smooth.
- In a deep saucepan, melt the butter. Add the shrimp and sprinkle curry powder on top. Sauté 2 minutes, then add coconut milk with spinach. Bring to a boil then turn of heat. Salt to taste and serve.