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Thai Hot and Sour Soup with Shrimp

Photo: Randy Mayor; Styling: Cindy Barr
Yield

4 servings (serving size: 2 cups)

Stir-fry a batch of ginger snow peas to serve with the soup. Heat 1 1/2 teaspoons dark sesame oil in a large nonstick skillet over medium-high heat. Add 3 cups trimmed snow peas and 1 teaspoon bottled minced fresh ginger to pan; sauté 3 minutes. Stir in 2 tablespoons low-sodium soy sauce and 1/2 teaspoon black pepper. Shrimp chips, available at Asian groceries and in the Asian foods aisle at some supermarkets, are a crunchy way to round out the meal.

Ingredients

  • 6 cups fat-free, less-sodium chicken broth
  • 4 kaffir lime leaves
  • 1 (4-inch) lemongrass stalk, halved and crushed
  • 1/2 habanero chile pepper, minced
  • 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
  • 1/2 pound large shrimp, peeled and deveined
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce
  • 1 medium tomato, cut into wedges
  • 2 green onions, thinly sliced (about 1/2 cup)
  • 1 cup light coconut milk
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 135
  • caloriesfromfat 0.0 %
  • fat 4.4 g
  • satfat 3.1 g
  • monofat 0.3 g
  • polyfat 0.5 g
  • protein 16.6 g
  • carbohydrate 8.4 g
  • fiber 2.2 g
  • cholesterol 86 mg
  • iron 2.7 mg
  • sodium 838 mg
  • calcium 63 mg

How to Make It

  1. Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.