This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Only the pure of heart can make a good soup."
-Ludwig van Beethoven
Bottled Asian sauces are quite high in sodium. Check the label carefully. Fish sauce is listed as containing about 1,400 mg of sodium per tablespoon by the USDA. The bottle in my fridge, Thai Kitchen Fish Sauce, is 690 mg but I have seen sauces with over 2,000 mg of sodium per serving. The same applies for the red curry paste. Check the label and shop around a bit.
It is key to finely mince the ginger. Take your time and get the minced bits as small as possible so that they cook evenly and you are not biting down on a large piece of ginger.
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.
1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Makes good leftovers. Reheat gently.
Serve with Jasmine Rice - Low Sodium Version
|1 Tbsp||sesame oil|
|1 Tbsp||fresh ginger (peeled and finely minced)|
|2 large||green onions (sliced crosswise)|
|4 ounces||shiitake mushroom caps (thinly sliced)|
|2 cups||no salt added vegetable stock|
|1 15 ounce can||light coconut milk|
|1 large||stalk lemongrass|
|2 tsp||red curry paste|
|2 tsp||fish sauce|
|8 ounces||shrimp (peeled and deveined)|
|2 Tbsp||cilantro (coarsely chopped)|
Place the sesame oil in a medium sauce pan over medium heat.
Add the minced ginger and cook slowly for about 2 minutes.
Add the white part of the green onions and cook for another minute.
Add the sliced mushrooms and cook for about 3 minutes.
Add the vegetable stock, coconut milk, curry paste and fish sauce. Stir well.
Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.
Reduce the heat to medium low so that the soup is barely simmering.
Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)
Add the shrimp and the green part of the green onions.
Cook for about 5 minutes until the shrimp are done.
Remove the lemongrass and discard.
Serve over rice then top with cilantro.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 271||Calories from Fat 152|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 8g||32%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 5g||<1%|
|Dietary Fiber <1g||2%|
|Vitamin A 4%||Vitamin C 5%|
|Calcium 7%||Iron 25%|
|Vitamin K 2 mcg||Potassium 568 mg|
|Magnesium 70 mg|