Thai Shrimp and Rice Noodle Soup

This vibrant soup is a cinch to make. The key to its authentic flavor is a combination of fresh ginger, coconut milk, rice sticks and fish sauce. Add bamboo shoot strips and sliced mushrooms if you’d like to increase the amount of veggies.

1 (5.6-oz.) can coconut milk (2/3 cup), divided
1 medium yellow onion, chopped
6 cups lower-sodium chicken broth
1 jalapeño chile, seeded, deveined, sliced
1 teaspoon minced fresh ginger
1 teaspoon grated lime peel
1 (6.75-oz.) pkg. thin Rice sticks*
1 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
1 red bell pepper, cut into 1-inch pieces
1 cup snow peas, diagonally halved
1/4 cup fish sauce
2 tablespoons packed brown sugar
3 tablespoons lime juice
1/4 cup lightly packed chopped fresh cilantro

1. Heat large saucepan over medium heat until hot. Add 1 tablespoonful of the thick coconut milk (from the top of the can) and onion; cook 2 to 3 minutes or until beginning to soften. Stir in broth, chile, ginger, lime peel and remaining coconut milk. Bring to a boil over high heat. Reduce heat to low; simmer 10 to 12 minutes or until fragrant.

2. Meanwhile, soak rice sticks according to package directions; drain.

3. Add shrimp, bell pepper and snow peas to saucepan; cook 2 to 3 minutes or until shrimp turn pink. Stir in all remaining ingredients, except cilantro. Serve over rice sticks; garnish with cilantro.

6 (1 1/2-cup) servings

PER SERVING: 300 calories, 7 g total fat (5 g saturated fat), 18.5 g protein, 40 g carbohydrate, 115 mg cholesterol, 2045 mg sodium, 2.5 g fiber

TIP *Rice sticks, also known as rice noodles, are made from rice powder. They're white and translucent in appearance and range in width from very thin to wide. They are used in soups, salads and stir-fries.

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