Golden Shrimp Coconut Soup

Comforting, colourful, and full of layered flavour — this soup blends our 7 Veggie with Carrot & Lentil Sauce with creamy coconut milk and tender shrimp for a nourishing, feel-good meal in under 30 minutes.

Ingredients

• 1 pouch Greens & Beans 7 Veggie with Carrot & Lentil Sauce
• 1 can (400 ml) coconut milk
• 300g raw shrimp (peeled and deveined)
• 1–2 cups low-sodium vegetable broth (depending on desired thickness)
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped (optional)
• 1 garlic clove, minced (optional)
• Juice of half a lemon or lime
• Salt & pepper to taste
• Optional garnish: chopped parsley or cilantro, chili flakes

Instructions

1. In a pot, warm olive oil over medium heat. Sauté onion and garlic until soft and fragrant (about 3–4 minutes), if using.
2. Stir in the 7 Veggie with Carrot & Lentil Sauce and coconut milk. Add 1 cup broth to start — adjust later to preferred thickness.
3. Bring to a gentle simmer. Add the shrimp and cook for 4–5 minutes, or until they turn pink and are just cooked through.
4. Season to taste with salt, pepper, and a squeeze of lemon or lime juice.
5. Ladle into bowls and garnish with herbs or chili flakes if desired.