Coconut and Ginger Broth with Shrimp and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soothing, aromatic coconut broth infused with fresh ginger, simmered with shrimp and tender spinach for a light Whole30-compliant soup. This thai-inspired whole30 (gluten free) ready in about 25 minutes pairs extra virgin olive oil, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large pot over medium heat for 1 minute. Add 1 tbsp minced fresh ginger, 2 minced garlic cloves, and 1/4 tsp red chili flakes; sauté for 1-2 minutes until fragrant but not browned.
  2. Step 2: Pour in 1 cup full-fat coconut milk and 3 cups unsalted chicken broth, stirring to combine. Bring the broth to a gentle simmer and cook for 5 minutes to meld flavors.
  3. Step 3: Add 12 oz peeled and deveined raw shrimp to the simmering broth. Cook for 3-4 minutes until the shrimp turn pink and opaque.
  4. Step 4: Stir in 4 cups packed baby spinach and cook for 1-2 minutes until wilted.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Ladle soup into bowls and garnish each with 1 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Coconut and Ginger Broth with Shrimp and Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut and Ginger Broth with Shrimp and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Coconut and Ginger Broth with Shrimp and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut and Ginger Broth with Shrimp and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut and Ginger Broth with Shrimp and Spinach whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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