Coconut Shrimp Soup

Ingredients

• 0.3 cup julienne-cut basil fresh
• 1 cup coconut milk light
• 2  lime rind 
• 0.5 teaspoon curry paste red
• 0.3 teaspoon salt 
• 0.8 pound shrimp deveined peeled
• 1 cup water 

Equipment

• sauce pan
• whisk

Directions

1. Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat.
2. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink.
3. Remove and discard lime rind; stir in basil.
4. Serve with: Edamame Salad