peanut-coconut shrimp soup

Another great one from the Best of Sunset Recipes magazine. This soup takes about 10 minutes to whip together from start to finish. Lacking Asian peanut sauce in my pantry, I took a 'danger meal' route with the soup and made some creative adjustments. It makes enough for 2 regular portions, or one super generous one. Here are the details:

Peanut-Coconut Soup with Shrimp
1 1/4 cups reduced fat chicken broth (I used veggie broth)
1 1/4 cups canned reduced fat coconut milk
3 tablespoons Asian peanut sauce (I substituted organic peanut butter, garlic, ginger, chilie oil, soy sauce)
6 ounces uncooked shrimp peeled & deveined
2/3 cup frozed petite peas (I left these out)
1 tablespoon chopped green onion
lime wedges

In a 2 quart pan, combined broth, coconut milk, peanut sauce (or equivalent!), and peas (yuck - or not!). Bring to a simmer over high heat for about 5 minutes, stirring often. Rinse and drain shrimp, stir into soup. Remove from heat. Let stand until shrimp are just opaque - about 3 to 4 minutes.

Ladle soup into warm bowls and sprinkle with green onion. Offer lime wedges to squeeze into soup.

About 270 calories per serving.

Posted by rebecca on December 13, 2002 | TrackBack