Donna’s Thai Shrimp and Coconut Soup
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.
Nutritional Information per serving:
Calories: 220 Fat, gm.: 10 Protein, gm.: 15 Carbs, gm.: 17 Cholesterol, mg.: 125 Fiber, gm.: 1.1