Minutes Prep time: 20
Minutes Total time: 25
Servings: 6
Difficulty: Intermediate
PAM® Coconut Oil No-Stick Cooking Spray
8 ounces sliced baby portobello mushrooms
2-1/2 cups chopped baby bok choy
1/4 cup red curry paste
1 tablespoon grated fresh ginger
1 can (15 oz each) Hunt's® Tomato Sauce
1-1/2 cups reduced-sodium chicken broth
3/4 pound peeled and deveined shrimp, thawed if frozen
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 10 g | 3% |
| Cholesterol | 88 mg | 28% |
| Total Fat | 1 g | 2% |
| Iron | 2 mg | 11% |
| Calories | 110 kcal | 5% |
| Sodium | 1246 mg | 52% |
| Protein | 14 g | 28% |
| Saturated Fat | 1% | |
| Sugars | 4 g | 0 |
| Vitamin C | 22 mg | 36% |
Spray large saucepan generously with cooking spray; heat over medium-high heat. Add mushrooms; cook 3 to 5 minutes or until tender, stirring occasionally.
Add bok choy; cook and stir 2 minutes more or until wilted. Add curry paste and ginger; cook until fragrant.
Stir in tomato sauce and broth; bring mixture to a boil. Add shrimp. Cook 5 minutes more or until shrimp turn pink, stirring occasionally.
Red Curry Shrimp Soup
