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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A Thai inspired soup that is refreshing and spicy. We are really working on eating lower calorie food and this fits the bill. Ingredients:
4 c. chicken stock |
6 oz medium shrimp, shelled and deveined |
10 oz bag baby spinach |
8 oz shitake mushrooms |
1 lime, juice from |
1 t zest from the lime |
1/2 c cilantro, loose packed |
2-4 t fish sauce to taste (can use soy sauce but it isn't quite the same) |
1 teas chile paste with garlic (rooster brand is my favorite) |
2 cloves garlic minced |
1 t minced fresh ginger |
1 t brown sugar |
1 t oil for sauting |
Directions:
1. Clean, stem and slice the shitake mushrooms
2. In a pot add a little olive oil and/or chili oil on medium heat
3. Add the shitake mushroom and saute for a couple of minutes.
4. Add the rest of the ingredients except the shrimp, cilantro, and spinach.
5. Bring to a boil and reduce the heat to a low simmer for 10 minutes
6. Add the spinach. The pot will be full but the spinach cooks down quickly.
7. Cook until the spinach is completely wilted
8. Add the shrimp and cilantro and cook for 5 minutes or until the shrimp is cooked through.
9. Serve hot.
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