Options

Format:
Include:
PRINT
Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Spicy Coconut Shrimp Soup

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.

Cooking Light MARCH 2008

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

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.

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
advertisement

Go to full version of

Spicy Coconut Shrimp Soup recipe

advertisement