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Coconut Shrimp Soup

Oxmoor House
Prep time 3 mins
Cook time 6 mins
Yield 2 servings (serving size: 1 2/3 cups)
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

  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.

  2. Serve with: Edamame Salad

Cooking Light Fresh Food Fast Weeknight Meals