Thai Hot-and-Sour Soup

Oxmoor House
3 (2 1/2-cup) servings.


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1 pound unpeeled medium-size fresh shrimp
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
4 cloves garlic, minced
1 teaspoon dried crushed red pepper
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup peeled, seeded, and chopped tomato
1/2 cup drained canned bamboo shoots, cut into thin strips
1 teaspoon ground ginger
1 teaspoon hot sauce
1/4 teaspoon dried lemon peel
4 1/2 cups canned fat-free, no-salt-added chicken broth, undiluted
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice


Peel and devein shrimp; set aside.

Coat a large saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add garlic and red pepper; saute 1 minute. Add onion and next 6 ingredients; saute until onion is tender. Add chicken broth and soy sauce; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in shrimp and lime juice. Cook 3 minutes or until shrimp turn pink.

Created date

August 2009

Nutritional Information

Calories 221
Caloriesfromfat 17 %
Fat 4.2 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 26.1 g
Carbohydrate 14.8 g
Fiber 0.0 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 457 mg
Calcium 0.0 mg