Combine the first three ingredients in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer 3 minutes or until done. Remove shrimp with a slotted spoon and set aside.

Combine flour and soy sauce in a small bowl and stir with a whisk. Add to coconut milk mixture. Add tomatoes and next three ingredients and bring to a boil, stirring constantly. Reduce the heat, simmer 5 minutes or until mixture is slightly thick, stirring occasionally. Stir in mushrooms and cook two minutes. Return shrimp to pan and cook until thoroughly heated. Ladle into bowls and sprinkle with cilantro.

NOTE: My daughter sent me this recipe, which she found years ago in a Weight Watchers magazine. I went on the site, but it isn’t there anymore. I put it in my recipe builder; and with 1 lb. of shrimp, it is 6 points for four servings. I did use a pound of large shrimp in ours. I also found the light coconut milk at Fresh Market (in Ft. Myers), as Publix only had the regular. I also used Hokum chili sauce with garlic, as that is what my daughter uses, although the original recipe specified Thai chili paste with garlic and I couldn’t find that. We absolutely loved the flavor. I did serve it in our pasta bowls over half a cup of brown rice and I completely forgot the cilantro, although I had chopped it and it was sitting there!