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Thai Coconut Shrimp Soup

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By Betty Crocker Kitchens
Updated Mar 9, 2014
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Looking for a Thai dinner tonight? The check out this coconut and shrimp soup made using Progresso™ chicken broth.

Thai Coconut Shrimp Soup

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

130 Calories
3 1/2g Total Fat
19g Protein
6g Total Carbohydrate

Nutrition Facts

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