January is the season for clean eating, getting away from greasy take-out, and battling the sugar cravings until they are gone for good (or almost). But sometimes the challenge with clean eating is that the same old chicken and broccoli dishes can get so boring. Ugh, who wants bland food in the name of health?
My answer is making this delicious shrimp soup that tastes just like the one at your favorite Thai restaurant. It contains all fresh, healthy ingredients AND is simple to make at home. Plus, it’s National Soup Month … what a perfect way to celebrate! If you want to enjoy it in a heartier fashion try serving it over brown rice or rice noodles. No matter the style, it will quickly become your new favorite way to enjoy healthy take-out-style food at home.
Coconut Shrimp Soup
Makes: 4 cups
3 scallions, white and light green parts only
4 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 14-ounce can petite diced tomatoes
1 14-ounces can coconut milk
1 cup low-fat chicken broth
3 pounds shrimp, peeled and deveined
3 tablespoons finely chopped cilantro
2 cups cooked jasmine rice
1. In a large, heavy bottomed Dutch oven heat the oil over medium heat. Add the scallions, garlic, and pepper flakes and cook for 1 minutes, or until fragrant. Then stir in the tomatoes, coconut milk, and chicken broth and bring to a simmer. Simmer for about 5 minutes.
2. Add the shrimp to the soup and cook it for about 5 more minutes, stirring occasionally, just until the shrimp are cooked through. Squeeze in the juice from the limes, stir in the cilantro, and serve over jasmine rice.