Asian Shrimp Soup Recipe - Serves 4
Recipe By: Beth Layman
Published in: Light and Tasty, page 54
Publish Date: April/May 2004
Ingredients
1 ounce uncooked thin spaghetti -- broken into 1-inch pieces
3 cup plus 1 tablespoon water -- divided
3 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 cup sliced fresh mushrooms
1/2 cup fresh or frozen corn
1 teaspoon cornstarch
1-1/2 teaspoons reduced-sodium teriyaki sauce
1 cup thinly sliced romaine lettuce
1 can (6 ounces) small shrimp -- rinsed and drained
2 tablespoon sliced green onion
Instructions
Cook pasta according to package directions.
In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.
Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain pasta; add the pasta, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.
Asian Shrimp Soup published in Light & Tasty April/May 2004, p54
Recipe Notes
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
Exported from A Cook's Books -- Recipe management for Macintosh
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