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Thai Hot and Sour Shrimp Soup

 

14

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound shrimp
uncooked, unpeeled
2 sticks lemongrass
*
4 each kaffir lime leaves
or 1 tablespoon finely grated lemon rind
*
15 ounces enoki mushrooms
canned
*
3 each green chili peppers
fresh hot
*
2 ½ pints chicken broth
*
3 tablespoons cilantro
fresh
*
1 tablespoon fish sauce
3 tablespoons lime juice
1 teaspoon thai chili paste

Directions

Wash the unpeeled shrimp well. Peel and devain them, keeping the peelings. Wash the shrimp again and pat them dry.

Cut 3 X 2" pieces from each stick of lemon grass starting from the bottom end, and crush lightly. Discard the top.

Combine the stock, lemon grass, lime leaves and shrimp peelings in a pan. Bring to a boil and simmer gently for 20 minutes. Strain. Add fish sauce, lime juice and chile paste. Adjust seasoning if required (Fish sauce and lime juice).

Add the drained mushrooms. The soup can be stored like this.

Before serving cut the chilies into very fine rounds. Wash and dry the coriander leaves.

Bring soup to a boil. Add shrimp and cook 2 minutes or until the shrimp are opaque. Add garnishes to serving bowl(s).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 14516% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 980mg 41%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 42g
Vitamin A 6% Vitamin C 47%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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