The only requirement for this soup to become one of the top requests of your friends and family is that whoever is eating it likes shrimp. Makes for a great snack (appetizer) before lunch or dinner, or you can enjoy as a main dish. Goes well with a sourdough roll and side salad. One cup makes for a snack for women, two for men.

Ingredients:

• 2 tsp sesame oil
• 1 TBSP fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1 tsp turmeric
• 1 potato, peeled and cubed
• 1 (10 oz) package frozen okra
• 1 (28 oz) can diced tomatoes
• 2 (14.5 oz) cans of reduced sodium chicken or vegetable broth
• 1.5 lbs. of medium shrimp
• ½ cup light coconut milk

Method:

In a large pot, heat the oil over medium heat. Add the garlic and ginger and sauté for one minute. Add the curry powder and turmeric. Add the cubed potato, okra, tomatoes, and broth. Bring to a boil, then, reduce the heat to low and simmer for ten minutes until the potato can be pierced with a fork. Add the shrimp and coconut milk and simmer for three to four minutes until the shrimp are bright pink. Serve.

Serves: 4 (serving size is two cups)

Approximate nutritional values per serving: 265 calories (30 grams of protein, 24 grams of carbohydrates, 5 grams of fat, 7 grams of fiber).