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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Homemade Curried Coconut Soup lets you bring home the flavors of your favorite Thai coconut soup without ever leaving your kitchen. Our verion is made with fresh shrimp. Ingredients:
1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count) |
1 extra-large vegetable bouillon cube |
2 teaspoons grated fresh ginger |
1 (8-oz.) package sliced fresh baby portobello mushrooms |
1 (13.66-oz.) can coconut milk |
3 teaspoons curry powder |
1/2 teaspoon salt |
1/4 to 1/2 tsp. ground red pepper |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
Directions:
1. Devein shrimp, if desired.
2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.
3. The Sandwich: Toss together 1 cup chopped fresh snow peas, 2 grated carrots, 1 cup sliced English cucumber, and 1/4 cup bottled refrigerated ginger dressing. Spread 1/4 cup refrigerated hummus onto 4 large whole wheat wraps. Divide vegetable mixture among wraps, and roll up.
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