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This Asian-inspired dinner is ready in under an hour and will have your family asking for more! The Thai-flavored cilantro-lime coconut soup--full of rice noodles, shrimp and shiitake mushrooms--pairs perfectly with the sweet-&-spicy mango and cucumber salad.

Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary

55 mins
55 mins


Mango Cucumber Salad
Thai Shrimp-Coconut Soup


Instructions Checklist
  • Prepare salad: In a screw-top jar, combine rice vinegar, basil, canola oil, brown sugar, Asian chili sauce (or Sriracha) and salt. Cover and shake well. In a medium bowl, combine chopped mango and sliced cucumber. Drizzle with vinegar mixture. Set aside.

  • Prepare soup: Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. Cook rice noodles according to package directions; set aside.

  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion and lemongrass; cook and stir 3 minutes. Add garlic, ginger and red curry paste. Cook and stir about 1 minute more or until fragrant.

  • Stir chicken stock, coconut milk, brown sugar and fish sauce into onion mixture. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in reserved shrimp and mushrooms. Simmer 2 to 3 minutes more or until shrimp are opaque. Stir in lime juice.

  • To serve, divide reserved rice noodles among six serving bowls. Ladle soup over rice noodles. If desired, garnish with cilantro and chile peppers. Serve with Mango Cucumber Salad.


Tips: If you are using a sugar substitute for the Mango Cucumber Salad, we recommend Sugar Twin(R) Brown or Sweet'N Low(R) Brown. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition Per Serving with Substitute: same as below.

We do not recommend using a sugar substitute for the Thai Shrimp Coconut Soup.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

To make ahead: Mango Cucumber Salad (Step 1) may be prepared ahead and chilled up to 2 hours.

Nutrition Facts

1 1/3 cups soup and 1/3 cup salad
200 calories; protein 19g; carbohydrates 20.2g; dietary fiber 1g; sugars 4.6g; fat 4.9g; saturated fat 2.7g; cholesterol 121.7mg; vitamin a iu 3.3IU; vitamin c 2.7mg; folate 7.4mcg; calcium 61.9mg; iron 1mg; magnesium 40mg; potassium 309.2mg; sodium 489.5mg.

2 lean protein, 1 starch, 1 vegetable