Spicy Coconut Shrimp Soup
By rossboys
Cooking Light.
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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