SLOW COOKER CURRY COCONUT SHRIMP SOUP
Hands-on time: 15 minutes Total time: 8¼ hours Makes: 8 to 10 servings
You soup canis cooking,thaw and but peel to the quickly shrimp get while dinner the on the table after work, prep the shrimp the night before. That way, you’ll be able to throw them into the slow cooker when you get home and then sit down to a warm, soothing meal in less than 15 minutes.
3 cups sodium-reduced vegetable broth
1 can (400 ml) coconut milk
2 tbspt hai green curry paste
2 tbsp minced peeled fresh ginger
3 cloves garlic, thinly sliced
1¼ tsp salt
2 sweet potatoes, peeled and cubed
1 onion, sliced
450 g jumbo shrimp (21 to 25 count),
peeled and deveined
1 cup frozen corn
2 tbsp lime juice
1 tbsp fish sauce
3 green onions, sliced (white and
green parts separated)
In slow cooker, whisk together broth, coconut milk, curry paste, ginger, garlic, salt and 2 cups water. Stir in sweet potatoes and onion; cover and cook on low until sweet potatoes are tender, about 8 hours.
Stir in shrimp and corn; cover and cook on high until shrimp are pink and opaque throughout, about 10 minutes. Stir in lime juice, fish sauce and white parts of green onions. Ladle into serving bowls; sprinkle with green parts of green onions.
PER EACH OF 10 SERVINGS: about 191 cal, 9 g pro, 9 g total fat ( 7 g sat. fat), 20 g carb (3 g dietary fibre, 6 g sugar), 51 mg chol, 791 mg sodium, 408 mg potassium. % RD I: 6% calcium, 21% iron, 104% vit A, 28% vit C, 10% folate.
TIP FROM THE TEST KITCHEN
Look for Thai green curry paste in small glass containers in the Asian section of most grocery stores.