try this recipe!!

i have been obsessed with asian food lately, and i have found some great recipes from an unsuspected source... parents magazine. they have really balanced meals in mind for an entire family to enjoy, but they are so flavorful and delish! i wanted to share the recipe i made tonight for dinner - asian shrimp and coconut soup. i put in double the veggies (i'm a snow pea fanatic) and light coconut milk to cut the fat. i promise that this will be a hit with everyone in your clan, or a great meal to keep and reheat for days to come! enjoy.

Asian Shrimp and Coconut Soup

1 Tbs canola oil

1 Tbs grated ginger

3 garlic cloves, minced

4 cups (32 oz) reduced-sodium chicken broth

1 c. water

4 oz angel-hair pasta, broken in half

1 c. snow peas, cut in half

1 c. matchstick carrots

1/2 c. coconut milk (i used light for less fat)

1 lbs. precooked medium shrimp, cleaned and tails removed

1. in a large saucepan, heat oil on medium-high. cook ginger and garlic for 30 seconds. pour in chicken broth and the water and bring to a boil over high heat. add pasta and return to a boil. cook for 3 minutes.

2. toss in snow peas and matchstick carrots and cook another 3 minutes. gently stir in coconut milk and shrimp and leave on the stove until shrimp is warmed through, about 2 to 3 minutes.

Makes 6 servings.

Nutrition per serving: 238 cal; 21g protien (wowzers!); 8g fat; 20g carb; 2g fiber.