Thai Coconut Shrimp Soup

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.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 27%
  • Fat: 6g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 21.6g
  • Carbohydrate: 12.4g
  • Fiber: 0.6g
  • Cholesterol: 168mg
  • Iron: 4.3mg
  • Sodium: 858mg
  • Calcium: 38mg

Ingredients

  • 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)

Preparation

  1. 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. 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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