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Thai Hot-and-Sour Soup

Yield 3 (2 1/2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Peel and devein shrimp; set aside.

  2. 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.

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