Thai Shrimp Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 8 servings (2 quarts).
This tasty soup comes together in minutes, and it’s a crowd pleaser. The ingredients are available in my little Maine grocery store, too. —Jessie Grearson-Sapat, Falmouth, Maine
Ingredients
-
1 medium onion, chopped
-
1 tablespoon olive oil
-
3 cups reduced-sodium chicken broth
-
1 cup water
-
1 tablespoon brown sugar
-
1 tablespoon minced fresh gingerroot
-
1 tablespoon fish sauce or soy sauce
-
1 tablespoon red curry paste
-
1 lemongrass stalk
-
1 pound uncooked large shrimp, peeled and deveined
-
1-1/2 cups frozen shelled edamame
-
1 can (13.66 ounces) light coconut milk
-
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
-
1/2 cup bamboo shoots
-
1/4 cup fresh basil leaves, julienned
-
1/4 cup minced fresh cilantro
-
2 tablespoons lime juice
-
1-1/2 teaspoons grated lime zest
-
1 teaspoon curry powder
Directions
-
1.
In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
-
2.
Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts
1 cup: 163 calories, 7g fat (3g saturated fat), 69mg cholesterol, 505mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC