Thai Coconut Shrimp Soup

Oxmoor House
Thai Coconut Shrimp SoupRecipe
Photo: Oxmoor House
Freshly squeezed lime juice is the secret ingredient in this recipe. It balances and brightens the flavors and adds just the right amount of tartness to the soup.
4 servings (serving size: 1 3/4 cups)


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1 pound peeled and deveined large shrimp
1 tablespoon salt-free Thai seasoning (such as Frontier)
Cooking spray
1 cup refrigerated prechopped tricolor bell pepper
2 1/2 cups fat-free, less-sodium chicken broth
1 tablespoon fish sauce
1 (13.5-ounce) can light coconut milk
1 tablespoon fresh lime juice
Chopped fresh cilantro (optional)


Prep: 1 Minute
Cook: 13 Minutes

1. Sprinkle shrimp with Thai seasoning; toss well. Heat a Dutch oven over medium-high heat; coat pan and shrimp with cooking spray. Add shrimp to pan; sauté 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray; add bell pepper, and sauté 2 minutes.

2. Add chicken broth and fish sauce to bell pepper in pan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Stir in cilantro, if desired.

Created date

April 2009

Nutritional Information

Calories 185
Caloriesfromfat 27 %
Fat 6 g
Satfat 4.5 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 21.6 g
Carbohydrate 12.4 g
Fiber 0.6 g
Cholesterol 168 mg
Iron 4.3 mg
Sodium 858 mg
Calcium 38 mg