Spicy Shrimp and Cocunut Curry Soup
Sheila Rowe
Delish!
ingredients
- 3/4 cup uncooked basmati rice
- 2 tsp vegetable oil
- 2 tbsp minced peeled fresh ginger
- 1 tbsp green curry paste
- 1/2 tsp salt
- 1 (14 oz) can fat free, less sodium chicken broth
- 1 (13.5 oz) can light coconut milk
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup thinly sliced green onion
- 4 basil leaves, thinly sliced
directions
- 1
Cook rice according to the package instructions, omitting salt and fat. Keep warm.
- 2
While rice cooks, heat oil in a large non-stick skillet over medium high heat. Add ginger, saute 1 minute. Stir in curry paste and next 3 ingredients (through milk). Bring to a boil, add shrimp and cook 3 min or until done. Stir in lime juice.
- 3
Place cooked rice in individual serving bowls, spoon soup over rice. Sprinkle with green onions and basil.
notes
347 calories
Source: Sheila Rowe
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