Spicy Coconut Soup with Spinach and Shrimp

Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 145
Caloriesfromfat 30 %
Fat 4.8 g
Satfat 3.2 g
Monofat 0.3 g
Polyfat 0.6 g
Protein 18.7 g
Carbohydrate 7.8 g
Fiber 1.5 g
Cholesterol 115 mg
Iron 3.3 mg
Sodium 384 mg
Calcium 84 mg

Ingredients

Cooking spray
2/3 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 teaspoons red curry paste
1/4 teaspoon crushed red pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14-ounce) can light coconut milk
1 pound medium shrimp, peeled and deveined
6 cups torn spinach

Preparation

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.

Note:

January 2005