Peanut-Coconut Soup with Shrimp
How to Make It
Step 1
1
In a 2- to 3-quart pan over high heat, frequently stir 1 can (14 1/2 oz.; 1 3/4 cup) fat-skimmed chicken broth, 1 can (14 oz.) reduced-fat coconut milk, 5 tablespoons prepared Asian peanut sauce, and 1 cup frozen peas until mixture is simmering. Add 1/2 pound (26 to 30 per lb.) rinsed peeled, deveined shrimp.
Step 2
2
Cover and remove from heat. Let stand until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Ladle soup into bowls and garnish with chopped green onions. Serve with lime wedges to squeeze into soup to taste.
Ingredients
1 14 1/2-ounce can chicken broth
1 14-ounce can reduced-fat coconut milk
5 tablespoons prepared Asian peanut sauce
1 cup frozen peas
1/2 pound large shrimp (26 to 30 per pound)
chopped green onions
lime wedges
Directions
Step 1
1
In a 2- to 3-quart pan over high heat, frequently stir 1 can (14 1/2 oz.; 1 3/4 cup) fat-skimmed chicken broth, 1 can (14 oz.) reduced-fat coconut milk, 5 tablespoons prepared Asian peanut sauce, and 1 cup frozen peas until mixture is simmering. Add 1/2 pound (26 to 30 per lb.) rinsed peeled, deveined shrimp.
Step 2
2
Cover and remove from heat. Let stand until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Ladle soup into bowls and garnish with chopped green onions. Serve with lime wedges to squeeze into soup to taste.
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