Thai Hot & Sour Soup With Shrimp |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from Cooking Light. I'm posting it here for safe-keeping because I've been looking for a good, healthy, low-cal version of this soup for years! The nutrition facts are leaving out a lot of ingredients, so here's the scoop... Serving size: 2 cups. Calories per serving: 135. Ingredients:
6 cups reduced-sodium fat-free chicken broth |
4 kaffir lime leaves |
1 stalk lemongrass, halved and crushed (4-inch) |
1/2 habanero pepper, minced |
1 cup shiitake mushroom, thinly sliced (about 2 ounces) |
1/2 lb 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 fresh cilantro, chopped |
Directions:
1. Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes.
2. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done.
3. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes.
4. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.
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