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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 30%
  • Fat: 4.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 18.7g
  • Carbohydrate: 7.8g
  • Fiber: 1.5g
  • Cholesterol: 115mg
  • Iron: 3.3mg
  • Sodium: 384mg
  • Calcium: 84mg

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

  1. 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.
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