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.

• Ready In: 35 mins
• Serves: 7
• Yields: 7 cups

Ingredients

• 14  ounces light coconut milk
• 1 1⁄2 tablespoons  chopped fresh ginger
• 2 -3  teaspoons  chili paste with garlic
• 1 1⁄2-2  lbs  uncooked shrimp, peeled (medium-size)
• 2  tablespoons all-purpose flour
• 3  tablespoons low sodium soy sauce
• 14 1⁄2 ounces diced tomatoes, undrained (I use ones with green chiles)
• 1⁄2 cup  sliced green onion
• 2  tablespoons fresh lime juice
• 1⁄2 teaspoon brown sugar
• 1 1⁄2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
•  chopped cilantro (for garnish, optional)

Directions

1. 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. Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
3. 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. Stir in mushrooms and cook for 2 minutes.
5. Return the shrimp to the pan and cook until thoroughly heated.
6. Serve sprinkled with cilantro, if desired.