Coconut Shrimp Soup

I have worked out every day since Sunday, about an hour and a half. Actually, I feel some changes already. I find with my food plan that I am very successful if I plan out what I eat. It gives me a guideline for the day and I pretty much stay within the guideline. It's kind of like a check book. If I know my dinner is going to be 550 calories then I can eat accordingly all day. It's a pain in the neck but others have all said that it really helps you to be more successful.

This was an amazing soup. It had so much flavor! The coconut really jazzed things up. I found that with the carrots and the coconut it was a little too sweet. I added some lemon in to balance that out.

Yesterday when I was eating the last of this soup I threw in some roasted butternut squash. The shrimp and the butternut squash really complimented each other. It was a surprise for me. Next time its going in as part of the soup. (Yes, I still have squash from the fall).

Coconut Shrimp Soup
Lori's Lipsmacking Original
105 calories per cup (There is 1050 calories for the whole pot of soup)

8 cups shrimp broth (I made mine from boiling the shrimp peels in water)
1 pound salad shrimp
juice of half of a lemon
1 cup peas
1/2 cup red pepper, chopped
4 cloves of garlic
2 carrots, chopped
2 teaspoons canola oil
4 green onions, chopped
1 can lite coconut milk

Saute carrots and red pepper in canola oil until carrots are crisp/tender. Add garlic, cook one minute more. Add broth and cook for about fifteen minutes. Add peas, coconut milk and shrimps and cook until heated through. Sprinkle chopped green onions over soup when serving.

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