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
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