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

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

Recipe by Cooking Light January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

145 calories; calories from fat 30%; fat 4.8g; saturated fat 3.2g; mono fat 0.3g; poly fat 0.6g; protein 18.7g; carbohydrates 7.8g; fiber 1.5g; cholesterol 115mg; iron 3.3mg; sodium 384mg; calcium 84mg.
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