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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


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Thai Coconut Shrimp Soup

Sunday, 17 August 2014 00:00  by Charity C.

Prep Time: 1 minute

Cook Time: 13 minutes

Yields: 4 servings



  • 1 lb peeled and deveined large shrimp
  • 1 Tbsp salt-free Thai seasoning
  • Cooking spray or coconut oil
  • 1 cup bell peppers, various colors pre-chopped
  • 2/12 cup msg-free chicken broth
  • 1 Tbsp fish sauce
  • 1 913.5 oz can light coconut milk
  • 1 Tbsp fresh lime juice
  • Chopped cilantro (optional)


  1. Sprinkle shrimp with Thai seasoning; toss well. Heat Dutch oven over med-high heat; coat pan and shrimp with cooking spray or coconut oil. Add shrimp to pan; sauté 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray or coconut oil; add bell pepper, sauté 2 minutes.
  2. Add 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.



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