Spicy Coconut Shrimp Soup

Ingredients:

3 ½ cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
¼ cup finely chopped red bell pepper
1 Tablespoon light brown sugar
1 Tablespoon fish sauce
½ teaspoon grated peeled fresh ginger
¼ teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
¼ cup thinly sliced green onions
2 Tablespoons thinly sliced fresh basil
2 Tablespoons fresh lime juice

Preparation:

Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice. Yield: 4 servings (serving size: about 1 ½ cups).

Calories 194; Fat 5.3; Protein 26.9; Carb 9.9; Fiber 1.4g