Spicy Coconut and Shrimp Soup

Spicy Coconut and Shrimp Soup

Served with coconut rice

Spicy Coconut and Shrimp Soup:

Add about 2 tsp. of Canola oil to a Dutch oven and heat over medium heat.

Ingredients:

1 c. sliced mushrooms

1/2 c. sliced red bell pepper

4 tsp. of peeled and minced fresh ginger

2 stalks lemongrass, halved lengthwise

2 tsp. siracha

3 c. low sodium chicken broth

1 1/4 c. light coconut milk (reserve left over milk for rice)

2 tsp. fish sauce

1 tbsp. sugar

1 lb. peeled raw shrimp

1/2 c. green onion strips

1/2 c. chopped fresh cilantro

1 sliced lime

• Add mushrooms,bell pepper, ginger, and lemongrass to pan. cook for about 3 minutes, stirring often.
• Add siracha and cook for another minute.
• Add chicken broth, coconut milk, fish sauce, and sugar. bring to a simmer.
• Reduce heat to low for 5 minutes.
• Add shrimp. Cook for another 5 minutes or until shrimp develops a light pink color.
• Remove lemongrass and serve in soup bowls topped with cilantro, green onion, and lime.

Coconut Rice:

2 c. water

1 c. jasmine rice

Leftover coconut milk from soup

1/2 c. craisens

1/4 c. coconut flakes

1/2 c. chopped cilantro

• Boil two cups of water
• Add one cup of rice and reduce heat to low. Keep lid on.
• Cook for approximately 20 minutes and remove from heat.
• Add remaining coconut milk and let sit for 2 minutes.
• Toss in craisens, cilantro, and coconut flakes.

Helpful Hints:

* Prep all ingredients ahead of time

* Not a fan of seafood? Substitute chicken for shrimp.

* Add more Siracha if you like your soup extra spicy!

This recipe is a variation of one found in Cooking Light Magazine.