Rating: 3 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

135 calories; calories from fat 0%; fat 4.4g; saturated fat 3.1g; mono fat 0.3g; poly fat 0.5g; protein 16.6g; carbohydrates 8.4g; fiber 2.2g; cholesterol 86mg; iron 2.7mg; sodium 838mg; calcium 63mg.
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