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Curried Coconut Soup

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 25 mins
Yield Makes 8 cups
Homemade Curried Coconut Soup lets you bring home the flavors of your favorite Thai coconut soup without ever leaving your kitchen. Our verion is made with fresh shrimp.

Ingredients

  • 1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)
  • 1 extra-large vegetable bouillon cube
  • 2 teaspoons grated fresh ginger
  • 1 (8-oz.) package sliced fresh baby portobello mushrooms
  • 1 (13.66-oz.) can coconut milk
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 tsp. ground red pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice

How to Make It

  1. Devein shrimp, if desired.

  2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.

  3. The Sandwich: Toss together 1 cup chopped fresh snow peas, 2 grated carrots, 1 cup sliced English cucumber, and 1/4 cup bottled refrigerated ginger dressing. Spread 1/4 cup refrigerated hummus onto 4 large whole wheat wraps. Divide vegetable mixture among wraps, and roll up.