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Oriental Shrimp Soup
Ingredients
- 1 14 1/2ounce can chicken broth
- 1 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 deveined
- 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.
Nutrition Facts
(Oriental Shrimp Soup)
- Servings Per Recipe 8,
- cal. (kcal) 143,
- Fat, total (g) 11,
- chol. (mg) 48,
- sat. fat (g) 9,
- carb. (g) 3,
- fiber (g) 1,
- pro. (g) 9,
- vit. A (RE) 31,
- vit. C (mg) 3,
- sodium (mg) 224,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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