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Thai Shrimp Soup

This tasty soup comes together in minutes, and it’s a crowd pleaser. The ingredients are available in my little Maine grocery store, too. —Jessie Grearson-Sapat, Falmouth, Maine
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 1 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon red curry paste
  • 1 lemongrass stalk
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1-1/2 cups frozen shelled edamame
  • 1 can (13.66 ounces) light coconut milk
  • 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
  • 1/2 cup bamboo shoots
  • 1/4 cup fresh basil leaves, julienned
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime zest
  • 1 teaspoon curry powder

Directions

  • In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
  • Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts
1 cup: 163 calories, 7g fat (3g saturated fat), 69mg cholesterol, 505mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

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