Thai Shrimp Soup
Garnish with chopped cilantro.

Makes 7 cups

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• 14 ounces light coconut milk
• 1 1/2 tablespoons chopped fresh ginger root
• 2 - 3 teaspoons chili paste with garlic
• 2 pounds medium uncooked shrimp, peeled and deveined
• 2 tablespoons all-purpose flour
• 3 tablespoons low sodium soy sauce
• 14 1/2 ounces diced tomatoes with chilies, undrained
• 1/2 cup sliced green onion
• 2 tablespoons fresh lime juice
• 1/2 teaspoon brown sugar
• 1 1/2 cups fresh mushrooms, sliced
• Chopped cilantro leaves (for garnish, optional)

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.

Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.

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.

Stir in mushrooms and cook for 2 minutes.

Return the shrimp to the pan and cook until thoroughly heated.

Serve sprinkled with cilantro, if desired.

Per 1 Cup Serving: 206 Calories; 6g Fat (24.3% calories from fat); 2g Saturated Fat; 29g Protein; 10g Carbohydrate; 1g Dietary Fiber; 197mg Cholesterol; 745mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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