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

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

How to Make It

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.

Ratings & Reviews

Kalibra's Review

December 01, 2011
Perfect quick soup.

tara31's Review

April 15, 2010
So quick and flavorful - perfect for a weeknight meal! I doubled the garlic, curry paste and crushed red pepper, and only used 4 cups of spinach. Yum!

csaunders80's Review

March 31, 2009
I just made this soup last night for dinner and it was delicious. I made several changes-omitted the spinach, added 8 oz of sliced mushrooms right before I added the shrimp, and added about 1 scant tbsp of splenda. I had to add the splenda because I didn't use low-sodium chicken broth. When I tasted the soup it was too salty, but that did the trick.