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Prep Time: 1 Minutes Cook Time: 13 Minutes |
Ready In: 14 Minutes Servings: 4 |
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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. Ingredients:
1 pound peeled and deveined large shrimp |
1 tablespoon salt-free thai seasoning (such as frontier) |
cooking spray |
1 cup refrigerated prechopped tricolor bell pepper |
2 1/2 cups fat-free, less-sodium chicken broth |
1 tablespoon fish sauce |
1 (13.5-ounce) can light coconut milk |
1 tablespoon fresh lime juice |
chopped fresh cilantro (optional) |
Directions:
1. 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.
2. 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.
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