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Spicy Coconut Shrimp Soup

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: about 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  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.