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Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup


  • 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


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.

From FitnessMagazine.com