Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Light coconut milk adds subtle flavor to this spicy soup for two. Use a vegetable peeler to remove the strip of rind from the lime, but be careful to avoid the bitter white pith.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
3 mins
cook:
6 mins
total:
9 mins
Yield:
2 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink. Remove and discard lime rind; stir in basil.

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  • Serve with: Edamame Salad

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

199 calories; calories from fat 0%; fat 7.5g; saturated fat 6.1g; mono fat 0.7g; poly fat 0.7g; protein 28.7g; carbohydrates 5.2g; fiber 0.4g; cholesterol 252mg; iron 4.7mg; sodium 633mg; calcium 61mg.
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