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.
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
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.