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Coconut Shrimp Soup

Ingredients

  • 3/4 cup rice
  • 1 lb peeled shrimp, peels reserved
  • 1 (48-oz) 6 cups nonfat chicken broth
  • 1/4 cup fresh lime juice
  • 3 Tbsp Asian fish sauce
  • 1/2 inch piece peeled fresh ginger, cut in 4 or 5 thin slices
  • 1/4 tsp red pepper flakes
  • 1 Tbsp brown sugar
  • 1 (15-oz) can straw mushrooms
  • 1 cup light coconut milk
  • 1 tsp lime zest
  1. Bring 1-1/2 cups of water and pinch of salt to boil.
  2. Add rice, cover, reduce heat & simmer 20 minutes or until rice has absorbed water. Leave covered until serving
  3. Coat the bottom of a saucepan with cooking spray and heat over med-high. Add shrimp peels and cook, stirring, 1 minute. Add broth, bring to boil, reduce heat and simmer 5 minutes
  4. Remove peels from broth and discard. Add lime juice, fish sauce, ginger slices, red pepper flakes, sugar, mushrooms and shrimp to pot and cook 3 minutes or until shrimp is cooked through. Remove from heat and stir in coconut milk & lime zest
  5. Spoon about 1/2 cup of rice into each of 4 large soup bowls
  6. Ladle soup over rice and serve immediately.

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