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Oriental Shrimp Soup

Makes: 8 servings
Start to Finish 25 mins
Oriental Shrimp Soup
Ingredients
  • 1 14 1/2 ounce 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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