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Monday, December 27, 2010

Spicy Coconut Shrimp Soup

This is another recipe that I have wanted to make for a while now.  Most of the ingredients we have on hand, so it was just a matter of getting the mushrooms and shrimp. 

We didn't make any changes to this recipe.  It turned out fantastic; sweet enough with the coconut milk but with a good mix between creamy and broth-y.  We used raw shrimp and added them in until they turned pink, but you could probably use pre-cooked shrimp.  In the future, I think we'll add a bit more red curry paste, since we like it spicy.  This lasted a few days in the fridge--just stir it up because the coconut milk can settle. 

As of today's post, twelve people gave this an average rating of four out of five.

Recipe by David Bonom, Cooking Light, March 2008

Yield: 4 servings (serving size: about 1 1/2 cups)


  • 3 1/2  cups  fat-free, less-sodium chicken broth
  • 1  cup  sliced mushrooms
  • 1/4  cup  finely chopped red bell pepper
  • 1  tablespoon  light brown sugar
  • 1  tablespoon  fish sauce
  • 1/2  teaspoon  grated peeled fresh ginger
  • 1/4  teaspoon  red curry paste
  • 1  cup  light coconut milk
  • 1  pound  large shrimp, peeled and deveined
  • 1/4  cup  thinly sliced green onions
  • 2  tablespoons  thinly sliced fresh basil
  • 2  tablespoons  fresh lime juice


1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.

Nutritional Information

Calories: 194 (25% from fat)
Fat: 5.3g (sat 3.3g,mono 0.4g,poly 0.9g)
Protein: 26.9g
Carbohydrate: 9.9g
Fiber: 1.4g
Cholesterol: 172mg
Iron: 3.8mg
Sodium: 878mg
Calcium: 85mg

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