- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 cups spinach
- 2 tablespoons olive oil
- 1 teaspoon chili flakes
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, ginger, and bell pepper. Sauté until softened.
- Pour in the coconut milk and chicken broth; bring to a gentle boil.
- Add the fish sauce, lime juice, and chili flakes, stirring to combine.
- Add the shrimp and cook until they are opaque.
- Stir in the spinach until wilted.
- Serve hot, garnished with lime wedges.
Notes
- Serve with rice for a complete meal.
- Adjust spice levels by adding more or less chili flakes.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free