Thai Hot and Sour Soup with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stir-fry a batch of ginger snow peas to serve with the soup. Heat 1 1/2 teaspoons dark sesame oil in a large nonstick skillet over medium-high heat. Add 3 cups trimmed snow peas and 1 teaspoon bottled minced fresh ginger to pan; sauté 3 minutes. Stir in 2 tablespoons low-sodium soy sauce and 1/2 teaspoon black pepper. Shrimp chips, available at Asian groceries and in the Asian foods aisle at some supermarkets, are a crunchy way to round out the meal. 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 |
Directions:
1. 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.
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