Thai Shrimp Soup
14 ounces light coconut milk
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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