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Thai Shrimp (chili) Soup

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“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:
35mins
SERVES:
7
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

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.

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