Spicy Coconut Shrimp Soup

Spicy Coconut Shrimp Soup
Photo by Randy Mayor

Ingredients

  • ¼ cup thinly sliced green onions
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon red curry paste
  • 1 cup light coconut milk
  • 3 ½ cups fat-free, less-sodium chicken broth
  • 1 tablespoon fish sauce
  • + 5 more ingredients
    • 1 tablespoon light brown sugar
    • 1 cup sliced mushrooms
    • ¼ cup finely chopped red bell pepper
    • ½ teaspoon grated peeled fresh ginger
    • 1 pound large shrimp, peeled and deveined

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.

View full recipe at My Recipes

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