Enjoy a bowl of Asian-inspired seafood soup in just 35 minutes. Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like.
3 cups fat-free, less-sodium chicken broth
1/2 cup presliced mushrooms
1 tablespoon low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions
How to Make It
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.
This was good, but I made changes. I used 32 oz of broth, 3/4 lb. shrimp, the entire package of tofu, and added extra soy sauce/lemon juice to adjust for the extra broth. I also cooked the mixture (minus the shrimp) for 20 minutes to infuse the tofu, which I cut in tiny pieces, with the broth flavor, which worked well. I also added a full tsp of chili oil and a tsp of Srirach for more heat. It was delicious.
Like many CL recipes, this was good but seriously under-flavored. It was easy to prepare, and tasty enough, but it was missing that "sour" aspect. I followed the recipe as written (I may have used more mushrooms than called for, and less shrimp); in making it again, I would add more lemon juice, more chili oil, and some salt. I served it with some pot stickers, and we each added a spoonful of the dipping sauce to the soup, which greatly improved the flavor profile. Not bad, not great.
Pretty good. I agree with another reviewer that something seemed to be missing. Fish sauce perhaps? I added some minced garlic and doubled the mushrooms. I also used red pepper flakes and 1/4 teaspoon of sesame oil instead of the chili oil. I'd make this again but it isn't anything I would serve to guests.
Very good. Only change was added shrimp towards the end as others mentioned. Thought it was funny people said they'd use less shrimp - why would you want less shrimp? Then realized I only used a pound because I misread it and that was just about right! Now I'm going to go blow my nose!
GREAT SOUP!! I will definitely be doubling the recipe next time because it went so quickly. I used regular black pepper instead of white and I didn't think it was too peppery at all. The only thing I would say is that I only used a pound of shrimp, which was plenty, but I would add it later on during cooking, it was a little too done for my taste. I LOVE mushrooms also and would probably add more of those because they shrank significantly while cooking. Over all, serious crowd pleaser and so quick! Will definitely be making again soon :)
KILLER soup, and easy too. I added a shredded boneless pork chop to the recipe, doubled it and thew in a package of chow mein noodles to add more substance to it. Husband loved it but said it should be served over rice to soak up the delicious broth. Can't wait to get at those leftovers!!
The soup for the most part was very good. My only complaint was that it was way too peppery. If I would make this again I would start at half the pepper and add it as needed.
I also added less shrimp and more tofu, because in my area shrimp sell for $12/pound and up. It was still very filling.
Very Good Soup. I used a 1 pound bag of Shrimp and it was plenty. I left out the sour of the Lemon Juice. I am just not a big lemon fan. I used a tsp of Frank's Hot sauce in place of the chili sauce since that is what I had on hand. I think it could be stretched a little further by adding a cup and 1/2 of water. My family definitely wanted more.
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