Thai Coconut Shrimp Soup

Looking for a Thai dinner tonight? The check out this coconut and shrimp soup made using Progresso™ chicken broth.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

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

  • 1 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.
  • 2 Add bell peppers to saucepan; cook 2 minutes, stirring frequently. Stir in broth and fish sauce. Heat to boiling; reduce heat. Simmer 5 minutes.
  • 3 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
,
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
570mg
570%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Vegetable; 2 Very Lean Meat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.