Oriental Shrimp Soup
Recipe from Better Homes and Gardens

Look for the herb lemon grass, frequently used to flavor Thai dishes, fresh or dried in specialty stores or large supermarkets. The fragrant glass also goes by the names Citronella and sereh.


Oriental Shrimp Soup

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Servings: Makes 8 appetizer servings.
Total Time: 25 mins
Related Categories: Coconut Shrimp, Low Calorie, Low Carb, Low Sodium, Shrimp, Soup, Soup and Chowder, Thai Cuisine, Thai Shrimp Dishes, Thai Soups
 
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Ingredients
  • 1  14-1/2-ounce can
    chicken broth
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  • 1  small
    zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
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  • 1 
    green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
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  • 2  tablespoons
    minced fresh ginger
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  • 2  tablespoons
    minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
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  • 1/4  teaspoon
    crushed red pepper
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  • 12  ounces
    small shrimp, peeled and deviled
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  • 1  14-ounce can
    coconut milk
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  • 2  tablespoons
    shredded fresh basil
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  • 2  tablespoons
    toasted shaved coconut
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Directions
1.
Bring broth to boiling in a saucepan. Add zucchini, green onion, ginger, lemon grass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
2.
Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with shredded basil and coconut. Makes 8 appetizer servings.
Nutrition information
Calories 143, Total Fat 11 g, Saturated Fat 9 g, Cholesterol 48 mg, Sodium 224 mg, Carbohydrate 3 g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin A 3%, Vitamin C 5%, Calcium 2%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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