Ingredients
-
14
-
1 1/2
-
2 - 3
-
1 1/2 - 2
-
2
-
3
-
14 1/2
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Thai Shrimp (chili) Soup,This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted “Most Memorable”. I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving.,What a tasty soup! Perfect for the chilly weather. The flavors were great and something I never would’ve thought to put together. It’s so good!
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Steps
|
1
Done
|
Combine Coconut Milk, Ginger and Chili Paste in a Saucepan and Bring to a Boil. Add Shrimp, Reduce Heat, and Simmer For 3 Minutes, or Until Shrimp Is Cooked Through. Remove Shrimp With a Slotted Spoon. |
|
2
Done
|
Combine Flour and Soy Sauce in a Small Bowl, and Stir With a Whisk, Then Add to Coconut Milk in Saucepan. |
|
3
Done
|
Add Tomatoes, Green Onion, Lime Juice and Sugar, Then Bring to a Boil, Stirring Constantly. Reduce Heat and Simmer For 5 Minutes Until Mixture Thickens Slightly, Stirring Occasionally. |
|
4
Done
|
Stir in Mushrooms and Cook For 2 Minutes. |
|
5
Done
|
Return the Shrimp to the Pan and Cook Until Thoroughly Heated. |
|
6
Done
|
Serve Sprinkled With Cilantro, If Desired. |
