Thai Coconut Shrimp Soup

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Thai Coconut Shrimp Soup

Yield: 5 cups Prep 25 mins Start to Finish 25 mins

Ingredients

  • 3 cups  low-sodium chicken broth
  • 1 14 ounce can unsweetened light coconut milk
  • 1 teaspoon  red curry paste
  • 1 tablespoon  fish sauce (nahm plah)
  • 2 teaspoons  grated fresh ginger
  • 1 garlic clove, crushed
  • 1/2 teaspoon  kosher salt
  • 1 cup (4 oz) green beans, cut into --inch pieces
  • 3/4 pound  medium shrimp, peeled and deveined
  • 2 scallions, thinly sliced
  • 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 Facts

  • cal.(kcal)160,
  • Fat, total(g)7,
  • chol.(mg)103,
  • sat. fat(g)4,
  • carb.(g)9,
  • fiber(g)1,
  • pro.(g)18,
  • sodium(mg)656,
  • Percent Daily Values are based on a 2,000 calorie diet
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