Spicy Thai Soup With Lime Shrimp
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cups
Mashed Sweet Potatoes1.5 cups
Chicken Broth (low-sodium)1 tsp
Green Curry Paste1 tsp
Ground Ginger1 cup
Pea (frozen)Directions:
1
Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat
2
Whisk in curry paste and ginger
3
Cook 10 minutes
4
Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat
5
Whisk in curry paste and ginger
6
Cook 10 minutes
7
Quick tip: While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie
8
Turn heat to medium
9
Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes
10
Remove from heat; add lime juice (from 1 1/2 limes)
11
If not eating immediately, pour into an airtight container and freeze
12
Otherwise, serve, garnished with lime slices
13
While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie
14
Turn heat to medium
15
Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes
16
Remove from heat; add lime juice (from 1 1/2 limes)
17
If not eating immediately, pour into an airtight container and freeze
18
Otherwise, serve, garnished with lime slices
19
To reheat: Microwave on high 4 to 5 minutes, stirring halfway through
20
Stir in juice of 1/2 lime
21
Microwave on high 4 to 5 minutes, stirring halfway through
22
Stir in juice of 1/2 lime