Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
1 min
cook:
13 mins
total:
14 mins
Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

185 calories; calories from fat 27%; fat 6g; saturated fat 4.5g; mono fat 0.2g; poly fat 0.4g; protein 21.6g; carbohydrates 12.4g; fiber 0.6g; cholesterol 168mg; iron 4.3mg; sodium 858mg; calcium 38mg.
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