Curried Coconut Soup

Name: Curried Coconut Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 20
Cuisine: Global
Ingredients: 227 grams package sliced fresh baby portobello mushrooms; 387 grams coconut milk; 3 teaspoons curry powder; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh cilantro; 2 teaspoons grated fresh ginger; 0 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 680 grams peeled, medium-size raw shrimp (2 1/30 count); 1 teaspoons salt; 1 extra large vegetable bouillon cube

You can never have too many soup recipes, so give Curried Coconut Soup a try. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 83 calories, 8g of protein, and 5g of fat per serving. This recipe serves 20. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. It will be a hit at your Autumn event. Head to the store and pick up coconut milk, vegetable bouillon cube, ginger, and a few other things to make it today.

Instructions

Devein shrimp, if desired.

Ingredients you will need

Shrimp

Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat.

Ingredients you will need

Bouillon Cube

Ginger

Water

Equipment you will use

Sauce Pan

Add shrimp, and cook, stirring often, 2 minutes.

Ingredients you will need

Shrimp

Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.

Ingredients you will need

Mushrooms

Shrimp

Basil

Salt

The Sandwich: Toss together 1 cup chopped fresh snow peas, 2 grated carrots, 1 cup sliced English cucumber, and 1/4 cup bottled refrigerated ginger dressing.

Ingredients you will need

English Cucumber