Spicy Thai Soup with Lime ShrimpLisa Hubbard
Recipe information
Yield
Makes 2 servings
Ingredients
1 1/4 cups Mashed Sweet Potatoes
1 cup Onion and Garlic Mix
1 1/2 cups low-sodium chicken broth
1 teaspoon green curry paste
1/2 teaspoon ground ginger
1 cup Lime Shrimp
1 cup frozen peas
Juice of 2 limes, divided
Slices from 1/2 lime
Preparation
Step 1
Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
Quick tip:
Step 2
While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
Step 3
Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
To reheat:
Step 4
Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
Nutrition Per Serving
Per serving: 416 calories
5.5 g fat
1.2 g saturated
59 g carbohydrates
10 g fiber
34 g protein
#### Nutritional analysis provided by Self
