Spicy Thai Coconut Shrimp Soup
Do you remember when you were a kid and staying home sick had sort of a romantic, charming allure? Your friends at school would wonder where you were. Maybe there would be rumors of your overall declining health and that you passed out in 31 Flavors the night before.
You would stay home, indulge in as much sleep as you wanted. Watch TV in your jammies, eat ice cream.
You had no idea that when you grew up, that would be called "Vacation."
When you have a baby, there are no such thing as sick days. Your kids pay absolutely no attention to that note your doctor gave you saying you need to rest. Those little Tyrants want sippy cups filled at full capacity, grapes cut into quarters, constant supervision of their destructive tendencies…*Sigh* It’s a good thing we are genetically inclined to adore them or they would be the worst boss ever.
BUT, if you do get sick, make sure and give your immune system the boost it needs. First, and I hate to break it to you after all that Ice Cream talk: Sugar lowers your natural immunities. Stay away it for the first few days.
Garlic, ginger and lemongrass are all known fighters of the everyday cold and flu. I ate disgusting amounts of them the winter I was pregnant with Tater, and I avoided getting sick for the first winter in about 6 years.
Plus, the kick of thai chili in this soup will remind you that you are alive and strong, empty sippy cups and whole grapes beware.
Thai Coconut Shrimp Soup
2 tbs Smart Balance Light, butter or margarine
2 tsp chopped thai red chili, seeds removed
6 cloves of garlic, minced
2 tbs fresh Lemongrass, chopped
1 tbs thai Galangal ginger, peeled, minced
5 cups, fat free, low sodium chicken broth
2 cans light coconut milk
3 tbs fish sauce
2 tsp black pepper
1 tsp salt
1 tbs lemon juice
8 large basil leaves, chopped into ribbons
16 large shrimp, raw, peeled and deveined, tails off (can substitute 1 cup, chopped raw chicken)
(Makes 4 Servings)
In a large pot over medium-high heat, melt the margarine. Add the chili and the lemon grass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.
Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.
Printable: Thai Shrimp Soup
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