Hot Sweet And Sour Shrimp Soup

Prep Time: 0 Minutes

Cook Time: 18 Minutes

Ready In: 18 Minutes

Servings: 6

This soup is a very flavorful spin on traditonal hot and sour soup. I always make extra so I can vaccum seal some for the freezer. For those watching their wastline this is a low fat receipe.

Ingredients:

• 4 ounces thin egg noodles

• 1 tablespoon vegetable oil

• 1/2 cup sliced fresh button mushrooms

• 2 cloves garlic, chopped

• 1 large tomato, cut into wedges

• 1 cup fresh pineapple chunks

• 1 stalk celery, sliced

• 2 tablespoons granulated sugar

• 3 cups fat-free chicken broth

• 3 cups water

• 3 tablespoons fresh lime juice

• 2 tablespoons light soy sauce

• 1 pound large shrimp, peeled and deveined

• 1/8 teaspoon crushed red pepper flakes

• 1/2 cup fresh bean sprouts

• 1 green onion, thinly sliced

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil just until soft. Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

By RecipeOfHealth.com