Such a succulent Oriental dish can be served with a bed of sauteed snowpeas for a wonderfully light dinner.Thai Hot and Sour Soup with Shrimp
Preparation Time 10 min | Cooking Time 10 min:
4 servings

Ingredients

6 cups fat-free, less-sodium chicken broth
4 kaffir lime leaves
1 (4-inch) lemongrass stalk, halved and crushed
1/2 habanero chile pepper, minced
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1/2 pound large shrimp, peeled and deveined
1/4 cup fresh lime juice
2 teaspoons fish sauce
1 medium tomato, cut into wedges
2 green onions, thinly sliced (about 1/2 cup)
1 cup light coconut milk
2 tablespoons chopped fresh cilantro


Steps

Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes.
Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done.
Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro.
Discard lemongrass stalk and lime leaves.
Enjoy.


Nutritionals

Calories: 135 Cal
Protein: 16.0g
Carbohydrates: 8.0g
Fat: 4.0g