Spicy Coconut Shrimp Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Southeast Asian cuisine is known for balanced tastes. Adding the green onions, basil, and lime juice just before serving brightens the overall taste of the soup. For a spicier finish, stir in an additional 1/4 teaspoon red curry paste. Garnish with sliced green onions, if desired. Ingredients:
3 1/2 cups fat-free, less-sodium chicken broth |
1 cup sliced mushrooms |
1/4 cup finely chopped red bell pepper |
1 tablespoon light brown sugar |
1 tablespoon fish sauce |
1/2 teaspoon grated peeled fresh ginger |
1/4 teaspoon red curry paste |
1 cup light coconut milk |
1 pound large shrimp, peeled and deveined |
1/4 cup thinly sliced green onions |
2 tablespoons thinly sliced fresh basil |
2 tablespoons fresh lime juice |
Directions:
1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
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