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.

Yield: 2 servings (serving size: 1 2/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 0.0%
  • Fat: 7.5g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.7g
  • Carbohydrate: 5.2g
  • Fiber: 0.4g
  • Cholesterol: 252mg
  • Iron: 4.7mg
  • Sodium: 633mg
  • Calcium: 61mg

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. 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
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