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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
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Hot and Sour soup just perfect for a cold weather!
Preparation Time 10 min | Cooking Time 10 min | 4 servings
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
Steps
- 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.
Calories: 135 Cal
Protein: 16.0g
Carbohydrates: 8.0g
Fat: 4.0g
Protein: 16.0g
Carbohydrates: 8.0g
Fat: 4.0g
Other Dietary Information
Fiber:2.2g
Cholesterol:86mg
Iron:2.7mg
Sodium:838mg
Calcium:63mg
Fiber:2.2g
Cholesterol:86mg
Iron:2.7mg
Sodium:838mg
Calcium:63mg
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