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Oriental Shrimp Soup

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Start to Finish: 25 min.
 
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Oriental Shrimp Soup

Ingredients

  • 1  14-1/2-ounce can chicken broth
  • 1  small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
  • 1  green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
  • 2  tablespoons minced fresh ginger
  • 2  tablespoons minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
  • 1/4  teaspoon crushed red pepper
  • 12  ounces small shrimp, peeled and deviled
  • 1  14-ounce can coconut milk
  • 2  tablespoons shredded fresh basil
  • 2  tablespoons toasted shaved coconut

Directions

1. Bring broth to boiling in a saucepan. Add zucchini, green onion, ginger, lemon grass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.

2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with shredded basil and coconut. Makes 8 appetizer servings.

Nutrition Facts

  • Calories 143,
  • Total Fat (g) 11,
  • Saturated Fat (g) 9,
  • Cholesterol (mg) 48,
  • Sodium (mg) 224,
  • Carbohydrate (g) 3,
  • Fiber (g) 1,
  • Protein (g) 9,
  • Vitamin A (DV%) 3,
  • Vitamin C (DV%) 5,
  • Calcium (DV%) 2,
  • Iron (DV%) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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