Category: Main Course
Spicy Coconut Shrimp Soup - TastyPlanner.com
Chef: Dielle Fauser
Southeast Asian cuisine is known for balanced tastes. Adding the green onions, basil, and lime juice just before serving brightens the overall taste of the soup. For a spicier finish, stir in an additional 1/4 teaspoon red curry paste. Garnish with sliced green onions, if desired.
Nutritional Information
Calories:194 (25% from fat)
Fat:5.3g (sat 3.3g,mono 0.4g,poly 0.9g)
Protein:26.9g
Carbohydrate:9.9g
Fiber:1.4g
Cholesterol:172mg
Iron:3.8mg
Sodium:878mg
Calcium:85mg
Recipe Source: Cooking Light Website
Ingredients
3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
Instructions
1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
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