Coconut Lemongrass Soup with Shrimp Recipe
Ingredients
- 1 can (12 oz) Low fat Evaporated Milk
- 1 can (13.66 oz) Lite coconut milk (I used Thai Kitchen organic)
- ½ cup chicken stock (can substitute with veg stock)
- 2 teaspoons lemongrass paste (found in the produce isle)
- Lime Strips from half a lime
- Lime zest from half a lime
- 8 thinly sliced pieces of ginger
- 2 teaspoons coarsely chopped cilantro
- 2 scallions, thinly sliced
- 2 Tablespoons Fish Sauce (can substitute with Soy Sauce)
- ½ pound precooked small shrimp
View Full Recipe at Nosh My Way
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1238g | |
| Calories 1555 | |
| Calories from Fat 973 | 63% |
| Total Fat 114.55g | 143% |
| Saturated Fat 90.79g | 363% |
| Trans Fat 0.0g | |
| Cholesterol 452mg | 151% |
| Sodium 3751mg | 156% |
| Potassium 2793mg | 80% |
| Total Carbs 62.71g | 17% |
| Dietary Fiber 3.1g | 10% |
| Sugars 40.26g | 27% |
| Protein 83.22g | 133% |
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