Asian Shrimp Soup Recipe
"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."
This recipe is:
Healthy
Quick
* 4 Servings
* Prep/Total Time: 20 min.
Ingredients
* 1 ounce uncooked thin spaghetti, broken into 1-inch pieces
* 3 cups plus 1 tablespoon water, divided
* 3 teaspoons 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 tablespoons sliced green onion
Directions
* 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.
Editor's Note: This recipe was tested with Herb Ox Instant Broth &
Seasoning Chicken Bouillon.
Nutritional Analysis: 01 cup equals 111 calories, 1 g fat (trace
saturated fat), 74 mg cholesterol, 725 mg sodium, 13 g carbohydrate, 1 g
fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Asian Shrimp Soup published in Light & Tasty April/May 2004, p54
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