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.
1 cup light coconut milk
1 cup water
1/2 teaspoon red curry paste
1/4 teaspoon salt
1 (2 x 1/2-inch) strip lime rind
3/4 pound peeled and deveined large shrimp
1/4 cup julienne-cut fresh basil
How to Make It
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.
Incredibly easy to make. We used grated lime rind instead of cutting them up only to remove them later and had no problems. Only downside is if you don't have fresh basil, make sure you cut the amount of dried basil at LEAST in half. We used 1/2 cup of dried (in a doubled recipe) and it was so over spiced we had to strain the leftovers to get rid of all the basil.
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