Thai Coconut Shrimp Soup
Never tried Thai cooking? This mildly spicy shrimp dish will turn you into a huge fan. It's low in calories and can be made in just 25 minutes.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
Makes 5 cups.
Ingredients
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3 cups low-sodium chicken broth
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1 14-oz can unsweetened light coconut milk
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1 tsp red curry paste
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1 Tbsp fish sauce (nahm plah)
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2 tsp grated fresh ginger
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1 garlic clove, crushed
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1/2 tsp kosher salt
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1 cup (4 oz) green beans, cut into --inch pieces
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3/4 lb medium shrimp, peeled and deveined
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2 scallions, thinly sliced
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Lime wedges
Directions
1.
In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.
2.
Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime. Makes 5 cups.
Nutrition information
Calories 160, Total Fat 6.5 g, Saturated Fat 3.5 g, Cholesterol 103 mg, Sodium 656 mg, Carbohydrate 9 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Thai Coconut Shrimp Soup
This one-pot meal uses light coconut milk for the soup base to keep the fat and calories low in this shrimp and vegetable dinner.
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