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Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup

Nutrition Facts
  • cal. (kcal) 307
Thai Coconut Shrimp Soup
  • Carb Grams Per Serving: 31

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 1 - inch piece peeled ginger, cut into 6 thin slices
  • 2 tablespoons fish sauce
  • 1 tablespoon light-brown sugar
  • 1/4 teaspoon Asian chili sauce
  • 1 cup instant brown rice
  • 1 cup light coconut milk
  • 1 cup sliced mushrooms
  • 1 red bell pepper, cut into thin slices
  • 1 cup sugar snap peas
  • 12 ounces large shrimp, peeled and deveined
  • 2 tablespoons lime juice
  • 1/4 cup chopped scallions

Directions

  1. In a large pot, bring the chicken broth, ginger, fish sauce, sugar and chili sauce to a boil. Add the rice and cook 5 minutes. Add the coconut milk, mushrooms, pepper slices and peas; reduce heat and simmer gently for 2 minutes. Add shrimp and simmer until cooked through, 2 to 3 minutes. Remove from heat and stir in lime juice; ladle into bowls and top with scallions.

Nutrition Information

PER SERVING: 307 cal., 9 g total fat (4 g sat. fat), 31 g carb. (3 g fiber), 26 g pro.

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