Spicy Coconut Shrimp Soup

3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tbsp light brown sugar
1 tbsp fish sauce
1/2 tsp grated peeled fresh ginger
1/2 - 1 tsp red curry paste
1 cup light coconut milk
1 lb large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tbsp thinly sliced fresh basil
2 tbsp fresh lime juice

Combine first 7 ingredients in large saucepan over medium-high heat; bring to boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.

4 servings

Per serving: 194 calories; 5.3 g fat (3.3 g saturated fat); 26.9 g protein; 99 g carbs; 14 g fiber; 172 mg cholesterol; 3.8 mg iron; 878 mg sodium; 85 mg calcium.

from Cooking Light Recipe Makeovers: 74 New Twists on Your Favorite Dishes (periodical)