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.
Ingredients
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4 cups low-sodium chicken broth
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1 1-inch piece peeled ginger, cut into 6 thin slices
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2 tablespoons fish sauce
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1 tablespoon light-brown sugar
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1/4 teaspoon Asian chili sauce
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1 cup instant brown rice
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1 cup light coconut milk
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1 cup sliced mushrooms
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1 red bell pepper, cut into thin slices
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1 cup sugar snap peas
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12-ounces large shrimp, peeled and deveined
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2 tablespoons lime juice
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1/4 cup chopped scallions
Directions
1.
In a large pot, bring the chicken broth, ginger, fish sauce, sugar and chili sauce to a boil. Add the rice and cook 5 minutes. Add the coconut milk, mushrooms, pepper slices and peas; reduce heat and simmer gently for 2 minutes. Add shrimp and simmer until cooked through, 2 to 3 minutes. Remove from heat and stir in lime juice; ladle into bowls and top with scallions.
Nutrition information
Calories 307, Total Fat 9 g, Saturated Fat 4 g, Carbohydrate 31 g, Fiber 3 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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