thepigeoncoop

Musings about life in the Pigeon household

The Soup That Made Hubby Fall In Love With Me All Over Again

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That’s right. I made a soup that was so easy and so delicious and so super-healthy, I think I had hubby feeling things he hasn’t felt in a while.

Thai Shrimp Lime Coconut Soup

  • 4 – cups low-sodium chicken broth
  • 2 – cups water
  • 3 – cloves garlic, finely minced
  • 2 – scallions, white parts and 1/2 of green parts thinly sliced into rounds
  • 1 – 2″ piece lemongrass (I actually had a squeeze tube of lemongrass – worked great!)
  • 1 – 1″ piece fresh ginger, finely chopped (again, no fresh ginger at my store – used bottled. Not the same thing, but it worked in a pinch)
  • Juice and grated peel of one lime
  • 1 – Tbsp reduced-sodium soy sauce
  • 1 – tsp anchovy paste or 4 Tbsp fish sauce (I used the fish sauce)
  • 1 or 2 – tsp Sriracha sauce (optional)
  • 1 – bag shrimp (I used 51/60 size, but feel free to use what you have) peeled, deveined, tails removed
  • 2 – carrots, cut into 2″ julienne (about 1 1/2 cups)
  • 1 – cup chopped spinach or bok choy
  • 1 – cup sliced shitake mushrooms (they were dried and re-hydrated in water for 30 minutes)
  • 6 – 8 – oz dried rice vermicelli
  • 1/2 – cup canned light coconut milk
  • 4 – Tbsp chopped fresh cilantro
  1. Combine the broth, water, garlic, scallions, lemongrass, ginger, lime juice and peel, soy sauce, fish sauce and chilies (if desired) in a large pot. Cover and bring to a boil over medium heat.
  2. Add the chicken and carrots, spinach and mushrooms. Bring to a boil. Reduce the heat and cover. Simmer for 20 minutes.
  3. Stir in the vermicelli and coconut milk. Simmer until the vermicelli is cooked, about 5 minutes for fresh and 10 minutes for dried.
  4. Serve topped with 1 Tbsp cilantro each.
  5. Pour a glass of wine & enjoy! 

Originally taken from Prevention’s cook book – I replaced the chicken with shrimp. Can’t wait to try the chicken though! Hope you like this as much as hubby did!

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