Thai Hot and Sour Soup with Shrimp

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 16.6g
  • Carbohydrate: 8.4g
  • Fiber: 2.2g
  • Cholesterol: 86mg
  • Iron: 2.7mg
  • Sodium: 838mg
  • Calcium: 63mg

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

Preparation

  1. 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.
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