Fiery Honey-Coconut Shrimp Bowl
  • 3/4pound fresh or frozen medium shrimp in shells
  • 2tablespoons refined coconut oil, divided
  • 4 green onions
  • 2cups (about 6 ounces) sliced, stemmed shiitake mushrooms
  • 2tablespoons finely chopped fresh ginger
  • 1tablespoon finely chopped lemongrassor 1 teaspoon finely shredded lemon peel
  • 4cloves garlic, minced
  • 2cups low-sodium seafood stock
  • 2cups water
  • 1 (14-ounce)can coconut milknot reduced-fat or lite
  • 4ounces dry buckwheat soba noodles
  • 2cups fresh baby spinach leaves
  • 2teaspoons soy sauceor to taste
  • 1/4cup (3 ounces) honey
  • 2tablespoons Sriracha sauce
  • 1/4cup coconut chips (flakes), toasted
  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp with cold water; pat dry with paper towels. In a 4- to 6-quart pot, cook shrimp in 1 tablespoon hot oil over medium-high heat for 2–3 minutes or until shrimp are opaque and lightly browned, turning once. Using a slotted spoon, transfer shrimp to a plate; set aside.
  2. Trim green tops off green onions. Cut green tops crosswise into 1-inch slices; reserve for later. Thinly slice white bottoms on onions and add to same pot along with remaining 1 tablespoon oil and mushrooms. Cook 3–5 minutes or until mushrooms are browned, stirring occasionally. Add ginger, lemongrass (if using the lemon peel, add it later), and garlic. Cook for 30 seconds, stirring constantly.
  3. Add stock, water, and coconut milk; bring just to boiling. Add soba noodles; return to boiling. Reduce heat and simmer, uncovered, about 8 minutes or until noodles are tender, stirring occasionally. Add shrimp and green onion tops. Cook for 1 minute to heat through. Remove from the heat and stir in spinach, soy sauce, and lemon peel (if using).
  4. Ladle soup into shallow bowls. In a small bowl combine honey and Sriracha; drizzle sauce over each serving. Sprinkle with coconut chips and serve immediately.