Rating: 4 stars
32 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

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.

Recipe by Cooking Light October 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

233 calories; calories from fat 18%; fat 4.7g; saturated fat 1g; mono fat 0.8g; poly fat 1.3g; protein 38g; carbohydrates 9.4g; fiber 2.3g; cholesterol 252mg; iron 5.7mg; sodium 736mg; calcium 98mg.
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