Thai Coconut Shrimp Soup
Created by QueenBea on August 19, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #13947
Ingredients
- 3 cups chicken broth
- 1 can (13.5 ounce) coconut milk (unsweetened)
- Fresh ginger (1 inch piece, cut into 1/8 inch slices)
- 2 tablespoons fish sauce
- 1 jalapeño pepper (finely chopped)
- 1 tablespoon freshly grated lime zest
- 1 teaspoon Splenda granular (sugar substitute)
- 1 pound shrimp (fresh medium shrimp, peeled and deveined)
- 4 ounces mushrooms (button, cut into 1/4 inch slices, optional
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
How to Make
-
Step 1: Combine broth, coconut milk, ginger, fish sauce, jalapeño, lime zest and sugar substitute in a large saucepan over medium-low heat.
-
Step 2: Bring to a low boil, partially cover and simmer for 10 minutes.
-
Step 3: Add shrimp and mushrooms, if using; simmer until shrimp are cooked through, 3 to 5 minutes.
-
Step 4: Remove and discard the ginger.
-
Step 5: Stir in scallions, cilantro and lime juice and serve.
Nutritional Facts
- Serving Size: 1 (508.1 g)
- Calories 388.8
- Total Fat - 27.5 g
- Saturated Fat - 20.8 g
- Cholesterol - 142.8 mg
- Sodium - 2263.8 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 3.3 g
- Sugars - 6.2 g
- Protein - 24.7 g
- Calcium - 116.5 mg
- Iron - 2.9 mg
- Vitamin C - 36.4 mg
- Thiamin - 1.2 mg