Asian Shrimp and Coconut Soup

How to make Asian Shrimp and Coconut Soup Recipe - With protein, veggies, and carbs, this soup is a well-balanced meal.

Ingredients:
1 tablespoon canola oil
1 tablespoon grated ginger
3 garlic cloves, minced
4 cups (32 ounces) low-sodium
chicken broth
1 cup water
4 ounces angel-hair pasta,
broken in half
1 cup snow peas, cut in half
1 cup matchstick carrots
½ cup coconut milk
1 pound precooked medium
shrimp, cleaned and tails
removed

Method:
1 In a large saucepan, heat oil on medium high. Cook ginger and garlic for 30 seconds. Pour in chicken broth and the water and bring to a boil over high heat. Add pasta and return to a boil. Cook for 3 minutes.

2 Toss in snow peas and matchstick carrots and cook another 3 minutes. Gently stir in coconut milk and shrimp and leave on the stove until shrimp is warmed through, about 2 to 3 minutes.

Makes 8 cups. Nutrition per cup: 190 calories; 16g protein; 6g fat (3g saturated fat); 14g carbohydrate; 1g fiber; 40mg calcium; 3mg iron; 216mg sodium.

nutrition note:
To make this soup slightly lower in fat, you can substitute reduced-fat coconut milk for the regular stuff. Just be sure not to get cream of coconut, which is too sweet for this dish.

Asian Shrimp and Coconut Soup