shrimp coconut soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.1
  • Total Fat: 16.6 g
  • Cholesterol: 82.9 mg
  • Sodium: 130.6 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 10.9 g

View full nutritional breakdown of shrimp coconut soup calories by ingredient


Introduction

Use up leftover coconut milk from making peanut dipping sauce and leftover spagetti squash. Use up leftover coconut milk from making peanut dipping sauce and leftover spagetti squash.
Number of Servings: 4

Ingredients

    1.5 cup coconut milk
    2 - 3 cups water to cover ingredients
    2 tbsp lime juice
    1 tsp brown sugar
    1 tsp fish sauce
    1 tsp fresh ginger
    1 tsp japanese 7 spice (red pepper flakes, seaweed, etc)
    2 cups spagetti squash
    1 cup fresh spinach
    .25 cup snap peas
    1 green onion
    6 oz cooked shrimp
    salt & pepper to taste

Tips

Rice noodles could be substituted for spagetti squash. This recipe would also taste great with cooked chicken.


Directions

Add everything except shrimp and simmer 12 minutes or so to blend flavors. Add frozen (no tail) shrimp 2 minutes before you wish to serve.

Serving Size: 4 bowls about 1 cups each