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Spicy Coconut Shrimp Soup
Spicy Coconut Shrimp Soup

Before you jump to Spicy Coconut Shrimp Soup recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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Using your very best judgment is another one of the many ways that you can make healthy decisions out of a lunch menu. This can be best achieved by examining dinner pictures onto a single menu. It’s also recommended that you avoid foods teeming with oatmeal, cheese and even sour cream. If your selection contains these fattening condiments, be sure to ask for a reduced amount.

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Even when after taking the above mentioned approaches, you’re not able to locate satisfying healthy foods in your lunch menu, then you may choose to order a healthy side dish or drink. Water is an excellent alternative, especially in comparison to pop up. Salads make good side dishes, particularly those that are consumed without a salad dressing or dressing salad dressingtable. Of course, you might want to take additional measures to make certain you decide on a healthy mealbut if you opt to forgo low calories for taste, then take extra steps to make sure you receive some nutrition.

We hope you got insight from reading it, now let’s go back to spicy coconut shrimp soup recipe. You can cook spicy coconut shrimp soup using 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Spicy Coconut Shrimp Soup:
  1. Prepare 2 packages Ramen noodles, oriental or shrimp flavor
  2. Provide 3 cup Water
  3. Provide 2 tbsp Oil
  4. Get 1/2 cup Onion, diced
  5. Provide 8 oz Mushrooms, sliced
  6. Prepare 3 clove Garlic, minced
  7. You need 1 tsp Ginger, fresh minced or paste
  8. Take 4 oz Raw baby spinach, torn or sliced
  9. Provide 1 can Coconut milk
  10. You need 1 lb Shrimp, I used precooked shrimp thawed it and removed the tails
  11. Take 3 tbsp Sriracha sauce
  12. Use 2 tbsp Soy sauce
  13. Provide 1/2 tsp Crushed red pepper flakes, optional
Steps to make Spicy Coconut Shrimp Soup:
  1. In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft.
  2. Add in the spinach and cook until wilted down.
  3. Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes)
  4. While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp.
  5. Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods.
  6. Cook just til heated through, but no longer or the shrimp will become chewy and overcooked.
  7. This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like.
  8. Serve piping hot!

A final squeeze of lime juice. Adjust salt and spice to taste. Use coconut milk to adjust the consistency. Peel and devein the shrimp / prawns. Remove onto a paper towel lined tray to drain.

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