Spicy Coconut Shrimp Soup

By Texaschef11

Ingredients

• 3 1/2 cups fat-free 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

Preparation

Step 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.



Yield: 4 servings (serving size: about 1 1/2 cups)

CALORIES 194 (25% from fat); FAT 5.3g (sat 3.3g,mono 0.4g,poly 0.9g); IRON 3.8mg; CHOLESTEROL 172mg; CALCIUM 85mg; CARBOHYDRATE 9.9g; SODIUM 878mg; PROTEIN 26.9g; FIBER 1.4g