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Thai Coconut Shrimp Soup

Photo: Oxmoor House
Prep time 1 min
Cook time 13 mins
Yield 4 servings (serving size: 1 3/4 cups)
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.


  • 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)

Nutrition 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

How to Make It

  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.

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