Spicy Coconut Shrimp Soup

By DenaK

David Bonom, Cooking Light

MARCH 2008

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

Preparation

Step 1

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.