Oriental Soup with Mushrooms, Bok Choy, and Shrimp |
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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option. Serve with gourmet crackers for a light meal. Ingredients:
2 teaspoons dark sesame oil |
cooking spray |
2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced |
3 tablespoons chopped peeled fresh ginger |
3 cups fat-free, less-sodium chicken broth |
3 cups water |
1 tablespoon low-sodium soy sauce |
3 cups coarsely chopped baby bok choy |
2 tablespoons sliced green onions |
2 tablespoons chopped fresh cilantro |
1 pound peeled and deveined shrimp |
1/4 cup fresh lime juice (about 3 limes) |
Directions:
1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.
2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.
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