| Spicy Shrimp and Coconut Curry Soup |
Recipe Type: Soup
Author:
Serves: 4
My Mom made this delicious, easy meal during her visit to meet Theo. So great with a nice salad.
Ingredients
- 3/4 c 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, low sodium chicken broth
- 1 (13.5-oz) can light coconut milk
- 1 lb medium shrimp, peeled and deveined
- 2 tsbp fresh lime juice
- 1/2 c thinly sliced green onions
- 4 fresh basil leaves, thinly sliced
Instructions
- Cook rice according to package direction, omitting salt and fat. Keep warm.
- While rice cooks, heat oil in a large nonstick 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 minutes or until shrimp are done. Stir in lime juice.
- Place cooked rice in individual serving bowls; spoon soup over rice. Sprinkle with green onions and basil.