Coconut Shrimp Soup (Under 200 Calories!)


Light and creamy Coconut Shrimp Soup will satisfy your hunger without leaving you overly stuffed.


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

Nutritional Information – per serving

  • Calories: 185
  • Calories from fat: 27%
  • Fat: 6g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 21.6g
  • Carbohydrate: 12.4g
  • Fiber: 0.6g
  • Cholesterol: 168mg
  • Iron: 4.3mg
  • Sodium: 858mg
  • Calcium: 38mg

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