Thai Coconut Shrimp Soup

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

By Betty Crocker Kitchens

March 9, 2014

lb uncooked large shrimp, peeled (tail shells removed), deveined

tablespoon salt-free Thai seasoning

Cooking spray

cup refrigerated prechopped tricolor bell peppers

2 1/2

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

tablespoon fish sauce

can (13.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)

tablespoon fresh lime juice

Chopped fresh cilantro, if desired

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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.