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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 25%
  • Fat: 5.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.9g
  • Carbohydrate: 9.9g
  • Fiber: 1.4g
  • Cholesterol: 172mg
  • Iron: 3.8mg
  • Sodium: 878mg
  • Calcium: 85mg

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. 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.
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