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    You are in: Home / Recipes / Lyla's Curry Shrimp Coconut Soup Recipe
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    Lyla's Curry Shrimp Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef #1318164's Note:

    My family and I came home from a Winter Festival Fun Run and I wanted to make something that would warm us up and use up left over items from the fridge crisper and freezer, so I made up this soup. I ladled mine over what was left of a fresh express package of spinach leaves (the heat of the soup would wilt the leaves) and spooned Mango Salsa – Pico de Gallo and crumbled a ginger snap over the top for flavorful crunch. DH loved it the way it was without any extras. I bloomed only 1 tsp of curry with the onions, garlic and celery as my son doesn’t like too much curry, but you might want to use more to spice up the soup. I hope you’ll enjoy. This was pretty quick to make using the leftover ingredients; you just barely want the veggies to cook.The lite coconut milk gives the soup a creamy look, but not too many calories. You could always leave the shrimp out and make it vegetarian, just remember to bloom the curry. It was a great way to end a day of playing in the Winter Wonderland.

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    Ingredients:

    Serves: 6-8

    Yield:

    3/4 to ...

    Units: US | Metric

    Optional

    • fresh spinach, Ginger Snap Cookie and Mango Salsa-Pico de Gallo

    Directions:

    1. 1
      Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
    2. 2
      once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
    3. 3
      Add curry and stir to bloom the flavor (1 min.), then.
    4. 4
      immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
    5. 5
      Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
    6. 6
      Add the chopped peppers and broccoli slaw into the soup.
    7. 7
      Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
    8. 8
      Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
    9. 9
      You can top with Mango Salsa-Pico de Gallo (like Newman’s Own Mango Salsa) and cracked pepper to enhance the taste.
    10. 10
      Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
    11. 11
      These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.

    Ratings & Reviews:

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    Nutritional Facts for Lyla's Curry Shrimp Coconut Soup

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 69.6
     
    Calories from Fat 16
    23%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 74.8 mg
    3%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.6 g
    10%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    shrimp

    light coconut milk

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