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Peanut-Coconut Soup with Shrimp

Peanut-Coconut Soup with Shrimp

Sunset APRIL 1999

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 36%
  • Protein: 19g
  • Fat: 8.2g
  • Saturated fat: 4g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Sodium: 626mg
  • Cholesterol: 86mg
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Peanut-Coconut Soup with Shrimp recipe

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