Ginger-Lemon Coconut Soup with Shrimp

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A soothing, nourishing soup made with coconut milk, fresh ginger, and lemon, featuring succulent shrimp for a protein boost that supports digestion and reduces inflammation. This Southeast Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, pairs shrimp, coconut milk, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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.

Ingredients

• 8 oz shrimp
• 1 cup coconut milk
• 1.5 tbsp fresh ginger
• 1 lemon
• 2 cloves garlic
• 2 cups vegetable broth
• 2 cups spinach
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium pot, combine 1 cup coconut milk, 1.5 tbsp grated fresh ginger, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer over medium heat for 3 minutes, stirring occasionally.
2. Step 2: Add 8 oz shrimp and 2 cups vegetable broth. Simmer for 3-4 minutes until shrimp are pink and cooked through.
3. Step 3: Stir in 2 cups packed spinach and cook until wilted, about 1 minute.
4. Step 4: Remove from heat, stir in 1 tbsp lemon zest and 1 tbsp lemon juice from the lemon.