Peanut-Coconut Soup With Shrimp

By Sunset
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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

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