Spicy Thai Soup with Lime Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1/4 cups Mashed Sweet Potatoes 1 cup Onion and Garlic Mix 1 1/2 cups low-sodium chicken broth 1 teaspoon green curry paste 1/2 teaspoon ground ginger 1 cup Lime Shrimp 1 cup frozen peas Juice of 2 limes, divided Slices from 1/2 lime
PREPARATION
Blend Mashed Sweet Potatoes, Onion and Garlic Mix and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
Quick tip: While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
To reheat Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
Number of Servings: 2
Recipe submitted by SparkPeople user YOOVIE.
Blend Mashed Sweet Potatoes, Onion and Garlic Mix and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
Quick tip: While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
To reheat Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
Number of Servings: 2
Recipe submitted by SparkPeople user YOOVIE.
Nutritional Info Amount Per Serving
- Calories: 364.6
- Total Fat: 4.3 g
- Cholesterol: 77.5 mg
- Sodium: 939.8 mg
- Total Carbs: 66.0 g
- Dietary Fiber: 9.8 g
- Protein: 44.6 g
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