Lemons, Spinach, and Prawn Soup

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Lemons, Spinach, and Prawn Soup

The secret to making this creamy soup is that you must put a can of coconut milk in your refrigerator over night. When you open the can, the top will have the cream. Scoop it out and keep aside and use the water liquid for another recipe. 



  • 3 tablespoons olive oil or coconut oil, divided
  • 1 tablespoon unsalted butter or ghee
  • 1 leek, soaked, rinsed and finely sliced
  • 6 cloves garlic, minced
  • 2 teaspoons arrowroot powder
  • 1 cup dry white wine
  • 4 cups low sodium chicken stock/broth
  • 3 cups baby spinach
  • 1 cup fresh parsley
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup canned full fat coconut milk
  • 12-14 large prawns, peeled and deveined
  • 1/4 cup coconut cream
  • 1 lemon, grated
  • 2 tablespoons fresh thyme, finely chopped


  1. In a large cast iron pan or soup pot over medium heat add 2 tablespoons of olive or coconut oil and butter. Once hot, add in leeks. Let cook for 5 minutes stirring often. Add in garlic and let cook for 30 seconds. Top with arrowroot powder and stir using a wooden spoon. Let thicken for a few minutes.

  2. Add in white wine and chicken stock/broth and let simmer for 20 minutes. Then add in spinach, parsley, salt, and pepper to cook for another 3 minutes. 

  3. Pour mixture into a blender and puree. Then pour back into the pot.  Add in coconut milk and keep on a simmer. 

  4. In a large saute pan, add 1 tablespoon of olive oil or coconut oil over high heat. Take the prawns and saute for 3 minutes then remove from heat. 

  5. Take the coconut cream and whip for about 3 minutes until it is firm.

  6. Taste the soup for any additional seasonings. Ladle the soup into soup bowls, then arrange the prawns. Add a scoop of coconut cream then add a little grated lemon and a pinch of fresh thyme. 

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