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)
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)
How to Make It
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.
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.