Spicy Coconut Soup with Spinach and Shrimp

Yield: 6 (3/4 cup per serving)
Source: Cooking Light Magazine January/February 2005
CL Comments: Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.
Comments from an AL Kitchen: My husband and I really enjoyed this soup. It was too hot for my son, but can be adjusted by cutting down on the red curry paste. I used frozen, pre-cooked, tail-off shrimp, which cut down on the prep time.


Cooking spray
2/3 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 teaspoons red curry paste
1/4 teaspoon crushed red pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14-ounce) can light coconut milk
1 pound medium shrimp, peeled and deveined
6 cups torn spinach


  1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.


Healthy Units: 3 per serving
CALORIES 145 (30% from fat); FAT 4.8g (satfat 3.2g, monofat 0.3g, polyfat 0.6g); PROTEIN 18.7g; CARBOHYDRATE 7.8g; FIBER 1.5g; CHOLESTEROL 115mg; IRON 3.3mg; SODIUM 384mg; CALCIUM 84mg;

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