Thai Curry Shrimp Soup
Spicy Cucumber and Bell Pepper Salad
Ingredients
- 1 (13.5-oz) can unsweetened coconut milk
- 4 cups low-sodium chicken broth
- 1½ Tbsp curry powder
- 1 Tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 (2-inch) piece ginger, peeled and sliced
- 1 jalapeño pepper, sliced
- 2 Tbsp lime juice
- 1 (8-oz) pkg sliced mushrooms
- 1½ lb peeled and deveined, large raw shrimp
- ¼ cup chopped fresh mint
Instructions
- Heat coconut milk, broth, curry powder, soy sauce, fish sauce, ginger, and jalapeño in a Dutch oven over medium-high. Bring to a boil; reduce heat, and simmer 10 minutes.
- Stir in lime juice; simmer 10 minutes. Remove ginger from soup, and stir in shrimp and mushrooms.
- Cook 2 minutes or until shrimp turn pink. Spoon into 4 serving bowls; top with mint, if desired.
Side Dish Ingredients
- 2 Tbsp rice wine vinegar
- 1 tsp honey
- ⅛ tsp crushed red pepper
- 2 English cucumbers, thinly sliced
- 1 small red bell pepper, finely chopped
Side Dish Instructions
- Whisk together vinegar, honey, and red pepper in a large bowl. Add cucumbers and bell pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
182
|
36
|
218
|
| Fat (g) | 4 | 0 | 4 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 8 | 8 | 16 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 616 | 121 | 737 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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