Coconut Shrimp Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 446.7
  • Total Fat: 23.8 g
  • Cholesterol: 165.8 mg
  • Sodium: 288.2 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 25.5 g

View full nutritional breakdown of Coconut Shrimp Soup calories by ingredient
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Number of Servings: 4


    1 tablespoon Smart Balance Blend of Canola & Soy Oil
    1 grated fresh ginger
    2 cloves garlic, minced
    1/4 to 1/2 teaspoon red-pepper flakes
    1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
    1 can (13.5 ounces) light coconut milk
    1 tablespoon cornstarch
    4 ounces angel-hair pasta
    1 1/2 pounds large shrimp, peeled, deveined, and tails removed
    1/4 cup freshly squeezed lime juice
    Coarse salt
    cilantro for garnish


Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute.

Add carrots, coconut milk, and 2 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.

TAGS:  Fish | Asian | Asian Fish | Soup | Fish Soup |

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