Name: Curried Coconut Soup
Total time: 25 min
Yield: Makes 8 cups
Ingredients: 1 ½ pounds peeled, medium-size raw shrimp (2 1/30 count); 1 extra-large vegetable bouillon cube; 2 teaspoons grated fresh ginger; 1 (8-oz.) package sliced fresh baby portobello mushrooms; 1 (13.66-oz.) can coconut milk; 3 teaspoons curry powder; ½ teaspoon salt; ¼ to 1/2 tsp. ground red pepper; ¼ cup chopped fresh basil; ¼ cup chopped fresh cilantro; 1 tablespoon fresh lime juice

Directions

Step 1
Devein shrimp, if desired.

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Step 2
Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.
Step 3
The Sandwich: Toss together 1 cup chopped fresh snow peas, 2 grated carrots, 1 cup sliced English cucumber, and 1/4 cup bottled refrigerated ginger dressing. Spread 1/4 cup refrigerated hummus onto 4 large whole wheat wraps. Divide vegetable mixture among wraps, and roll up.

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Ingredients

Directions