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Spicy Coconut Shrimp Soup

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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 tsp red curry paste. Garnish with sliced green onions, if desired.

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Ingredients

  • 3-1/2 cups fat-free, less-sodium chicken broth
  • 1 cup sliced mushrooms
  • 1/4 cup finely chopped red bell pepper
  • 1 Tbsp light brown sugar
  • 1 Tbsp fish sauce
  • 1/2 tsp grated peeled fresh ginger
  • 1/4 tsp red curry paste
  • 1 cup light coconut milk
  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup thinly sliced green onions
  • 2 Tbsp thinly sliced fresh basil
  • 2 Tbsp fresh lime juice

Details

Servings 4

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.

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