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Thai Shrimp (chili) Soup

"This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving."

Ingredients
  • 14 ounces light coconut milk
  • 1 1⁄2 tablespoons chopped fresh ginger
  • 2 -3 teaspoons chili paste with garlic
  • 1 1⁄2 - 2 lbs uncooked shrimp, peeled (medium-size)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons low sodium soy sauce
  • 14 1⁄2 ounces diced tomatoes, undrained (I use ones with green chiles)
  • 1⁄2 cup sliced green onion
  • 2 tablespoons fresh lime juice
  • 1⁄2 teaspoon brown sugar
  • 1 1⁄2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
  • chopped cilantro (for garnish, optional)
Directions
  1. Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
  2. Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
  3. Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
  4. Stir in mushrooms and cook for 2 minutes.
  5. Return the shrimp to the pan and cook until thoroughly heated.
  6. Serve sprinkled with cilantro, if desired.

We really want to enable home cooks, all things being equal, to plan delightful and exceptional dinners in their own kitchen.

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