Ingredients:

  • 2 tbsp Virgin Coconut Oil
  • 1 large Yellow Onion, finely diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 tsp Fresh Ginger, grated
  • 1 tsp Fresh Turmeric, grated
  • 4 cups High-quality Fish Stock
  • 1 cup Full-fat Coconut Milk (AIP-compliant)
  • 1 tbsp Coconut Aminos
  • 1 tsp Fine Sea Salt
  • 1 small White Sweet Potato, diced into 1/2 inch cubes
  • 1 lb Raw Shrimp, peeled and deveined
  • 2 cups Fresh Spinach
  • 1 tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, chopped

Instructions:

  1. Melt 2 tbsp coconut oil in a large pot over medium heat.
  2. Add 150g diced onion and sauté 5 minutes until translucent and fragrant.
  3. Stir in 3 cloves minced garlic, 2 tsp grated ginger, and 1 tsp grated turmeric. Cook for 1 minute until the kitchen smells like a spice market.
  4. Pour in 4 cups fish stock, 1 cup coconut milk, 1 tbsp coconut aminos, and 1 tsp sea salt.
  5. Add the 1/2 inch diced white sweet potato. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the potato is fork tender.
  6. Add 1 lb raw shrimp to the simmering liquid. Cook for 2-3 minutes until the shrimp turn opaque and pink.
  7. Stir in 2 cups fresh spinach. Watch for the leaves to turn bright green and collapse, which takes about 30 seconds.
  8. Turn off the heat and stir in 1 tbsp fresh lime juice.
  9. Ladle into bowls and top with 1/4 cup chopped cilantro. The aroma should be a mix of sweet coconut and sharp citrus.