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Prep Time: 3 Minutes Cook Time: 6 Minutes |
Ready In: 9 Minutes Servings: 2 |
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Light coconut milk adds subtle flavor to this spicy soup for two. Use a vegetable peeler to remove the strip of rind from the lime, but be careful to avoid the bitter white pith. Ingredients:
1 cup light coconut milk |
1 cup water |
1/2 teaspoon red curry paste |
1/4 teaspoon salt |
1 (2 x 1/2-inch) strip lime rind |
3/4 pound peeled and deveined large shrimp |
1/4 cup julienne-cut fresh basil |
Directions:
1. Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink. Remove and discard lime rind; stir in basil.
2. Serve with: Edamame Salad
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