Serves: 4
Total Calories: 2,295
In a medium soup pot, bring chicken broth and water to a low boil. Add chunks of zucchini; cover, and boil 5 minutes. Mix dry rice noodles with their seasoning packets and oils, then add to chicken stock. Add red pepper, basil, shrimp, carrots, and snow peas. Simmer 3 minutes, or until shrimp turns pink. Stir in coconut milk, and continue simmering until smooth. Toss in green onions right before serving. Sprinkle soup with toasted coconut, if desired.
This Mai-Thai Good Shrimp Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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