Coconut Shrimp Soup
Light coconut milk adds subtle flavor to this spicy soup for two. Use a vegetable peeler to remove the strip of rind from the lime, but be careful to avoid the bitter white pith.
Ingredients
- 1 cup light coconut milk
- 1 cup water
- 1/2 teaspoon red curry paste
- 1/4 teaspoon salt
- 1 (2 x 1/2-inch) strip lime rind
- 3/4 pound peeled and deveined large shrimp
- 1/4 cup julienne-cut fresh basil
Nutrition Information
- calories 199
- caloriesfromfat 0.0 %
- fat 7.5 g
- satfat 6.1 g
- monofat 0.7 g
- polyfat 0.7 g
- protein 28.7 g
- carbohydrate 5.2 g
- fiber 0.4 g
- cholesterol 252 mg
- iron 4.7 mg
- sodium 633 mg
- calcium 61 mg
How to Make It
-
Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink. Remove and discard lime rind; stir in basil.
-
Serve with: Edamame Salad
Cooking Light Fresh Food Fast Weeknight Meals
You May Like
ninnin's Review