Peanut-Coconut Soup With Shrimp
- 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
- 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.
- 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.
chicken broth, coconut milk, peanut sauce, frozen peas, shrimp, green onions, lime wedges
Taken from www.myrecipes.com/recipe/peanut-coconut-soup-with-shrimp (may not work)