I totally got this recipe from the latest Weight Watchers Magazine I just couldn’t find the exact one online so here it is: SO GOOD!
Thai Shrimp Soup
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Ingredients
- 3 cups of unsalted chicken stock
- 1 (13.5) ounce can of light coconut milk, well shaken
- 2 TBSP Red Curry Paste (In the ethnic food aisle at the grocery store)
- 1/4 teaspoon salt
- 1 pound raw peeled and deveined large shrimp (see note)
- 1 (5.3) ounce package pre-cooked pad Thai rice noodles (also in Ethnic food aisle)
- 1/4 cup of fresh basil
- 1 tablespoon fresh lime juice
- Sliced scallions
Instructions
- Whisk together the chicken stock, coconut milk, curry paste, and salt in large saucepan. Bring to a boil over high, stirring occasionally. Add shrimp; cover and reduce heat to medium. Cook until the shrimp turn pink about 3 minutes. (Obviously if you do that I did and use the cooked shrimp you don’t have to wait 3 mins).
- Meanwhile, heat the noodles in the microwave according to the package.
- Remove the shrimp mixture from heat, and stir in the noodles, basil, and lime juice. Garnish with basil and lime wedges.
Notes
I added 1 pound of deveined *cooked* shrimp in medium size because they were on sale and it still worked perfectly. *WW PersonalPoints™ will vary based on your free foods.
