Spicy Thai Shrimp Soup (Michelle Converse)

By sybrmom

Ingredients

• 3/4 lb shrimp, peeled and deveined
• 2 Tbsp minced fresh ginger
• 1/2 - 3/4 tsp crushed red pepper
• 2 Tbsp peanut oil
• 3 (14 1/2oz) cans chicken broth
• 1 Tbsp line rind strips, cut into 1 inch pieces
• 1/3 cup uncooked long grain white rice
• 6 large mushrooms, sliced
• 1 (13 1/2oz) can coconut milk
• 1/2 cup chopped onion
• 2 Tbsp fresh lime juice
• Green onions, chopped

Details

Servings 10

Preparation

Step 1

Saute ginger and red pepper in hot oil in a large Dutch oven over med hi heat for one minute. Add broth and lime strips. Bring to a boil and stir in rice. Cover, reduce heat and simmer 20 minutes.

Add reserved shrimp, mushrooms, coconut milk, and onion to Dutch oven. Cook, uncovered, 3 to 5 minutes or until shrimp turn pink. Remove from hear. Add lime juice and stir well. Garnish with green onions.

Michelle's notes
- I then added Splenda to the soup. Start with a Tbsp and add there to your taste.
- I also added curry powder to taste.
- I grated the lime zest.