Thai Coconut Shrimp Soup

• 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)

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; saute 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray; add bell pepper, and saute 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.

shrimp, salt, cooking spray, tricolor bell pepper, chicken broth, fish sauce, light coconut milk, lime juice, fresh cilantro

Taken from www.myrecipes.com/recipe/thai-coconut-shrimp-soup (may not work)