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Peanut-Coconut Soup with Shrimp





Yields
Makes 4 servings

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 208Calories from Fat 36
% Daily Value *
Total Fat 8.2g13%

Saturated Fat 4g20%
Cholesterol 86mg29%
Sodium 626mg27%
Total Carbohydrate 13g5%

Dietary Fiber 2g8%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.