Spicy Thai Soup with Lime Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 1/2 cups low-sodium chicken broth |
1 teaspoon green curry paste |
1/2 teaspoon ground ginger |
1 cup lime shrimp |
1 cup frozen peas |
juice of 2 limes, divided |
slices from 1/2 lime |
Directions:
1. Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
2. Quick tip: While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
3. Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
4. To reheat: Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
5. Per serving: 416 calories, 5.5 g fat, 1.2 g saturated, 59 g carbohydrates, 10 g fiber, 34 g protein Nutritional analysis provided by Self
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