Spicy Prawn Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 23%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.5g
  • Carbohydrate: 4g
  • Fiber: 0.2g
  • Cholesterol: 74mg
  • Iron: 1.4mg
  • Sodium: 370mg
  • Calcium: 37mg


  • 1/3 cup thinly sliced shallot
  • 1/4 cup chopped fresh lemon grass
  • 1 tablespoon julienne-cut peeled gingerroot
  • 1 tablespoon seeded, julienne-cut fresh green chile
  • 2 large garlic cloves, thinly sliced
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 3/4 pound medium shrimp, peeled, deveined, and halved lengthwise
  • 6 cups water
  • 1 cup thinly sliced fresh mushroom
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1/4 teaspoon chili oil
  • 1/4 cup thinly sliced fresh basil


  1. Place a large nonstick skillet over high heat until hot. Add first 5 ingredients; sauté 2 minutes or until lightly browned. Remove mixture from skillet; set aside.
  2. Coat skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add shrimp; sauté 3 minutes or until done. Set aside.
  3. Bring the water to a boil in a large saucepan. Add shallot mixture; reduce heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle with basil.
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