Spicy Coconut Soup With Spinach And Shrimp

• Cooking spray
• 2/3 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 teaspoons red curry paste
• 1/4 teaspoon crushed red pepper
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (14-ounce) can light coconut milk
• 1 pound medium shrimp, peeled and deveined
• 6 cups torn spinach

1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; saute 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.

cooking spray, onion, red bell pepper, garlic, red curry, red pepper, chicken broth, light coconut milk, shrimp, torn spinach

Taken from www.myrecipes.com/recipe/spicy-coconut-soup-with-spinach-shrimp (may not work)