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Peanut-Coconut Soup with Shrimp

Yield Makes 4 servings

Ingredients

  • 1 14 1/2-ounce can chicken broth
  • 1 14-ounce can reduced-fat coconut milk
  • 5 tablespoons prepared Asian peanut sauce
  • 1 cup frozen peas
  • 1/2 pound large shrimp (26 to 30 per pound)
  • chopped green onions
  • lime wedges

Nutrition Information

  • calories 208
  • caloriesfromfat 36 %
  • protein 19 g
  • fat 8.2 g
  • satfat 4 g
  • carbohydrate 13 g
  • fiber 2 g
  • sodium 626 mg
  • cholesterol 86 mg

How to Make It

  1. In a 2- to 3-quart pan over high heat, frequently stir 1 can (14 1/2 oz.; 1 3/4 cup) fat-skimmed chicken broth, 1 can (14 oz.) reduced-fat coconut milk, 5 tablespoons prepared Asian peanut sauce, and 1 cup frozen peas until mixture is simmering. Add 1/2 pound (26 to 30 per lb.) rinsed peeled, deveined shrimp.

  2. Cover and remove from heat. Let stand until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Ladle soup into bowls and garnish with chopped green onions. Serve with lime wedges to squeeze into soup to taste.