spicy coconut soup with shrimp & asparagus
Total Time: 30 minutes
Makes: 4 servings

Ingredients
  • 4 cups fat-free, low sodium chicken broth or vegetable broth
  • ½ lb fresh asparagus, cut into 1” pieces on the diagonal
  • 1 14oz. can straw mushrooms, drained
  • ½ red bell pepper, seeded and thinly sliced
  • 1 cup coconut milk
  • 1 pound of shrimp, peeled and deveined
  • 6 oz vermicelli rice noodles, cooked (substitute glass noodles)
  • About 15-20 Thai basil leaves
  • 1 tablespoon Asian fish sauce
  • ½ teaspoon fresh grated ginger
  • ¼ teaspoon red or green curry paste
  • 2 tablespoons fresh lime juice
  • ½ cup green onion, thinly sliced on the diagonal
  • 4-5 thin slices of jalapeno (optional)

Directions

Follow your tastebuds with this recipe – depending on how much spice you can handle, you can rev up the flavor by adding more curry – barely a ¼ teaspoon at a time). In a large saucepan over medium-high heat, combine the broth through the red bell pepper and bring to a boil. Lower the heat to a simmer for 8 minutes. Add the coconut milk and shrimp and continue to cook until the shrimp are pink, then add the rest of the ingredients. Use the green onion and the jalapeno (optional) for garnish.
 
Recipe created by Personal Chef Michi Harris