Coconut Shrimp Soup

Coconut Shrimp Soup Recipe
Oxmoor House
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.

Yield:

2 servings (serving size: 1 2/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 6 Minutes

Nutritional 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

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

Preparation

1. 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,

Oxmoor House

March 2010
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