I am making this soup this week. Spicy Coconut Soup with Spinach and Shrimp
Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.
Cooking spray 2/3 cup chopped onion 1/2 cup chopped red bell pepper 2 garlic cloves, minced 1 1/2 teaspoons red curry paste 1/4 teaspoon crushed red pepper 2 (14-ounce) cans fat-free, less-sodium chicken broth 1 (14-ounce) can light coconut milk 1 pound medium shrimp, peeled and deveined 6 cups torn spinach
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.
Yield: 6 servings (serving size: about 3/4 cup)
CALORIES 145 (30% from fat); FAT 4.8g (satfat 3.2g, monofat 0.3g, polyfat 0.6g); PROTEIN 18.7g; CARBOHYDRATE 7.8g; FIBER 1.5g; CHOLESTEROL 115mg; IRON 3.3mg; SODIUM 384mg; CALCIUM 84mg; Cooking Light, JANUARY 2005
and I want to make some sort of Asian bruschetta to go with it. Like garlic toasts with Asian veg and sauce on it. Any ideas?
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!