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.
Recipe by Cooking Light January 2005
Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.
Perfect quick soup.
Read MoreSo 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!
Read MoreI 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.
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