The key to the flavor of this soup are lime juice, fish sauce, and lemon grass. Make it as hot as you like with the Thai red curry paste.

3 cups fat-free chicken broth 1 teaspoon lime juice 2 tablespoons fish sauce 1 tablespoon chopped canned or fresh lemon grass 1/2 teaspoon chopped fresh ginger 1 can (14 ounces) lite or regular coconut milk 1 - 2 teaspoons Thai red curry paste, to taste 1 teaspoon brown sugar or palm sugar 1 cup diced fresh green beans 1/4 pound sliced fresh mushrooms 1 can (5 ounces) sliced bamboo shoots 1/3 cup finely chopped green onions 2 ounces baked tofu* or rice noodles, optional 1/2 pound cooked shrimp 1/4 cup chopped fresh basil or parsley salt and pepper to taste

In a large saucepan, heat chicken broth. Combine lime juice, fish sauce, lemon grass, and ginger in small food processor. Process until finely chopped. Add mixture to chicken broth. Bring to a boil. Add coconut milk, red curry paste, brown sugar, green beans, mushrooms, bamboo shoots, and green onions. Simmer for 20 - 30 minutes or until beans are tender. When ready to serve, add tofu or noodles if desired. Add shrimp, and basil or parsley. Cook 5 minutes or until noodles are tender. Add salt and pepper to taste. If a hotter flavor is desired, add additional red curry paste or red chili sauce.

*Note: Baked tofu which is available in the refrigerator section of Asian markets. Slice into small pieces and add to the soup.

Serves 4

Nutritional Information per serving:

Calories: 220 Fat, gm.: 10 Protein, gm.: 15 Carbs, gm.: 17 Cholesterol, mg.: 125 Fiber, gm.: 1.1