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Thai Curry Soup with Shrimp
- prep: 10 min
- cook: 20 min
- total: 30 min
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SaveIngredients
- 2 teaspoons coconut oil
- 2 tablespoons thai curry paste or homemade Thai curry paste *
- 2 cups chicken broth
- 1 can light coconut milk
- 1 cup sliced mushrooms, about 4 ounces
- 12 ounces 36/50 count shrimp, peeled and deveined
- ½ cup shredded cabbage
- 1 cup diced tomato, about 1 medium tomato
- 6 ounces baby spinach
- ¼ cup chopped fresh cilantro
- 1 lime, quartered
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 170 % Daily Value *
- Total Fat: 5 g 7.24%
- Saturated Fat: 3 g 14.02%
- Trans Fat: 0 g %
- Cholesterol: 146 mg 48.74%
- Sodium: 1809 mg 75.39%
- Calcium: 134 mg 13.42%
- Potassium: 412 mg 11.77%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.56%
- Zinc: 0 mg 0%
- Total Carbohydrate: 13 g %
- Dietary Fiber: 4 g 14.57%
- Sugar: 3 g
- Protein: 19 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 95.11%
- Vitamin C 69.48%
- Vitamin D 0.98%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq