THAI COCONUT SHRIMP SOUP

Thai Coconut Shrimp Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 lb uncooked large shrimp, peeled (tail shells removed), deveined
1 tablespoon salt-free Thai seasoning
Cooking spray
1 cup refrigerated prechopped tricolor bell peppers
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon fish sauce
1 can (13.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon fresh lime juice
Chopped fresh cilantro, if desired

Steps:

Sprinkle shrimp with Thai seasoning; toss well. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Spray shrimp with cooking spray; add to pan. Cook 2 minutes or until shrimp are almost pink. Remove shrimp; cover to keep warm.
Add bell peppers to saucepan; cook 2 minutes, stirring frequently. Stir in broth and fish sauce. Heat to boiling; 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. Garnish with cilantro.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 570 mg