Thai Shrimp Soup (South Beach Diet Phase 2)

From newest book. Haven't tried. This tangy, spicy soup is made with classic Thai ingredients that are easy to find. Look for both chili-garlic sauce and Asian fish sauce in the specialty food section of most large supermarkets. If you have leftovers, simply whisk when reheating.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 2 cup servings

Ingredients

• 4  cups low sodium chicken broth
• 4  tablespoons fresh lemon juice
• 2  scallions, white and green parts thinly sliced and keep separate
• 1  inch fresh ginger, thinly sliced
• 1  serrano peppers or 1  jalapeno pepper, quartered lengthwise
• 14  ounces light coconut milk, can
• 1  lb large shrimp, peeled and deveined
• 2  plum tomatoes, quartered and chopped, with their juices
• 2  teaspoons  chili-garlic sauce
• 2  teaspoons fish sauce

Directions

1. In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
2. Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
3. Remove pan from the heat, divide into 4 bowls, and serve.