Spicy Coconut Shrimp Soup

Photo: Randy Mayor; Styling: Leigh Ann Ross
Southeast Asian cuisine is known for balanced tastes. Adding the green onions, basil, and lime juice just before serving brightens the overall taste of the soup. For a spicier finish, stir in an additional 1/4 teaspoon red curry paste. Garnish with sliced green onions, if desired.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 194
Caloriesfromfat 25 %
Fat 5.3 g
Satfat 3.3 g
Monofat 0.4 g
Polyfat 0.9 g
Protein 26.9 g
Carbohydrate 9.9 g
Fiber 1.4 g
Cholesterol 172 mg
Iron 3.8 mg
Sodium 878 mg
Calcium 85 mg

Ingredients

3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice

Preparation

1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.

Note:

David Bonom,

March 2008