Spicy Coconut Soup with Spinach and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk. Ingredients:
cooking spray |
2/3 cup chopped onion |
1/2 cup chopped red bell pepper |
2 garlic cloves, minced |
1 1/2 teaspoons red curry paste |
1/4 teaspoon crushed red pepper |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14-ounce) can light coconut milk |
1 pound medium shrimp, peeled and deveined |
6 cups torn spinach |
Directions:
1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.
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