Tomato Coconut Shrimp Soup

Ingredients

• •1 lb frozen shrimp, thawed and peeled
• •1 can canned tomatoes
• •1 cup coconut milk
• •1 yellow onion, diced
• •3 cloves garlic, minced
• •2 cups baby spinach
• •1 tbsp olive oil

Directions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Sauté onion and garlic until softened, about 4 minutes.
3. 3Pour in canned tomatoes and coconut milk; stir well.
4. 4Bring to a gentle simmer and cook 8 minutes.
5. 5Add shrimp and cook 3 to 4 minutes until pink throughout.
6. 6Stir in baby spinach and cook 1 minute until wilted.
7. 7Season with salt and pepper and serve hot.

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