Coconut, Curry and Shrimp Soup

• 110 g rice vermicelli
• 1/4 cup Kraft Italian Zesty Lime Dressing
• 1 onion, chopped
• 1/2 cup chopped red peppers
• 1 Tbsp. red curry paste
• 2 cups 25%-less-sodium chicken broth
• 1 cup water
• 3 cups tightly packed chopped baby bok choy
• 1 cup coconut milk
• 1 lb. (450 g) uncooked deveined peeled large shrimp

1. Soak vermicelli as directed on package.
2. Heat dressing in large saucepan on medium heat.
3. Add onions, peppers and curry paste; stir.
4. Cook 5 min., stirring occasionally.
5. Stir in broth and water.
6. Bring to boil; simmer, partially covered, on medium-low heat 15 min., stirring occasionally.
7. Add bok choy and coconut milk; stir.
8. Cook on medium heat 2 min.
9. Add shrimp; cook 3 to 4 min.
10. or until shrimp turn pink, stirring occasionally.
11. Drain vermicelli.
12. Serve topped with shrimp mixture.

rice vermicelli, italian zesty, onion, red peppers, red curry, water, baby bok choy, coconut milk, shrimp

Taken from www.kraftrecipes.com/recipes/coconut-curry-shrimp-soup-183924.aspx (may not work)