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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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A spicy soup, perfect for cold weather days. Ingredients:
1 tablespoon olive oil |
1/4 cup finely chopped fresh gingerroot |
1/4 cup finely chopped garlic |
2 (32 ounce) packages fat-free chicken broth |
1/2 cup cornstarch |
1 (6 ounce) can mushrooms, drained |
1 (8 ounce) can bamboo shoots, drained |
1/2 cup soy sauce |
1/4 cup rice wine vinegar |
1 tablespoon fructose |
1 teaspoon crushed red pepper flakes |
2 (16 ounce) packages frozen stir fry vegetables |
1 lb raw shrimp, peeled,deveined |
1/4 cup chopped fresh cilantro |
1 (10 ounce) package chopped frozen spinach, , thawed and pressed |
Directions:
1. In a large pot, heat olive oil over medium heat.
2. Stir in ginger and garlic and cook 3 minutes, until tender.
3. Stir together 1 cup broth with cornstarch.
4. Add mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper, remaining broth and cornstarch mixture to the pot.
5. Bring to a boil and cook until thickened.
6. Stir in frozen mixed vegetables, shrimp, and cilantro.
7. Simmer until shrimp is opaque, about 10 minutes.
8. Stir in spinach until just wilted, 2 minutes.
9. Serve at once.
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