Coconut- Lime Shrimp Soup


  • 2 tablespoons lime juice
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces multigrain or whole wheat angel hair pasta, broken in half
  • ½ teaspoon red or green curry paste
  • 2 teaspoons reduced-sodium soy sauce
  • 1 can (13.5 to 14 ounces) light coconut milk
  • 2 cups reduced-sodium chicken broth
  • + 4 more ingredients
    • 1 tablespoon grated fresh ginger
    • 1 clove garlic, minced
    • 3 heads baby bok choy, sliced
    • 4 carrots, cut into julienne strips

Coat a large saucepan with cooking spray. Add the carrots, bok choy, garlic, and ginger and cook, stirring, for 3 minutes or until fragrant. Add the broth, coconut milk, soy sauce, curry paste, and 1 cup of water. Cook just until the mixture comes to a boil over medium-high heat.

View full recipe at SpringPad


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