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Coconut-Curry Soup




Source of Recipe


WW Magazine


Recipe Introduction


servings 6
points 6


List of Ingredients




1 pound frozen salad-size shrimp
12 ounces fat-free evaporated milk
1 cup light coconut milk
1 cup water
1-2 tablespoons red, yellow, or masaman curry paste
2-3 drops imitation coconut extract (optional)
9 ounces frozen French-style green beans
3 ounces packaged rice noodles (i.e. rice sticks)
6 tablespoons mint leaves
*6 tablespoons unsalted dry roasted peanuts

Recipe



Place the shimp in a colander in the sink; rinse with cold running water, tossing occasionally, until thawed, about 3 minutes. Drain well and pat dry with paper towels; set aside. Meanwhile, combine the evaporated milk, coconut milk, water, and curry paste in a soup pot; bring to just below boiling. Add the green beans and rice noodles; bring to a simmer. Reduce the heat and cook, stirring occasionally, until the noodles and beans are just tender, 8-10 minutes, depending on the thickness of the noodles. Stir in the shrimp and continue cooking until heated through, 3 minutes more. Ladle into bowls and top each portion with a tablespoon of chopped mint and peanuts.


Notes: *You can save 1 Point per Serving by omitting the peanuts. Also, if you substitute chicken for the shrimp, the Points may be higher -- depends on how much chicken you add.