Oriental Shrimp Soup
14 1/2 ounce can chicken broth
zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
tablespoons minced fresh ginger
tablespoons minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
teaspoon crushed red pepper
ounces small shrimp, peeled and deveined
14 ounce can coconut milk
tablespoons shredded fresh basil
tablespoons toasted shaved coconut
- 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.
- 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.
Nutrition Facts(Oriental Shrimp Soup)
- Per serving:
- 143 kcal cal.,
- 11 g fat
- (9 g sat. fat,
- 48 mg chol.,
- 224 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet