Sunday, March 16, 2008

Spicy Coconut Shrimp Soup

This is a definite keeper. In order to enjoy it though, you need to put away your mental "curry" thinkings. This is from Cooking Light and has all the flavor of a thick rich curry, but is "soupier", leaning towards "Japanese style" with a clear, almost watery presence, with thin vegetables. The flavor has not left the soup pot. This could easily support some carrot slices or water chestnuts or even some pretty orange yam chunks.

Spicy Coconut Shrimp Soup

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

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.

The online recipe will tell you that this is a 4-serving meal at 194 calories. I got about 8 with 2-shrimps per serving at 90 calories. My offerings are less "a meal" and more a lunch or appetizer.

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