SLOW COOKER CURRY CO­CONUT SHRIMP SOUP

Hands-on time: 15 min­utes To­tal time: 8¼ hours Makes: 8 to 10 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

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.

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