Average Rating: 4.8125TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 8 servings (2 quarts).Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 cups reduced-sodium chicken broth
- 1 cup water
- 1 tablespoon brown sugar
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon red curry paste
- 1 lemongrass stalk
- 1 pound uncooked large shrimp, peeled and deveined
- 1-1/2 cups frozen shelled edamame
- 1 can (13.66 ounces) light coconut milk
- 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
- 1/2 cup bamboo shoots
- 1/4 cup fresh basil leaves, julienned
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 1-1/2 teaspoons grated lime zest
- 1 teaspoon curry powder
Instructions
- 1. In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
- 2. Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts
1 cup: 163 calories, 7g fat (3g saturated fat), 69mg cholesterol, 505mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 14g protein.
Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.