Chinese Shrimp Soup #2

Name: Chinese Shrimp Soup #2 Recipe
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 2
Ingredients: 1 14 oz. can LaChoy Chop Suey vegetables (do not drain!); 2 cans (drained weight 4 oz.) Chicken of the Sea tiny shrimp; 1 cup water; 1 tablespoon Toasted Sesame Oil or regular sesame oil; About a tablespoon finely chopped fresh parsley (optional)

Minutes to Prepare: 3
Minutes to Cook: 5

Number of Servings: 2

Ingredients

1 14 oz. can LaChoy Chop Suey vegetables (do not drain!)2 cans (drained weight 4 oz.) Chicken of the Sea tiny shrimp1 cup water1 tablespoon Toasted Sesame Oil or regular sesame oilAbout a tablespoon finely chopped fresh parsley (optional)

Directions

Combine chop suey vegetables (with liquid) and DRAINED shrimp* in a saucepan. Add the cup of water and bring to a simmer. Stir in the sesame oil and optional parsley and remove from heat.

*I drain the shrimp, because the liquid is very salty - not that I am necessarily against sodium, but the soup would taste too salty for me.

Serving Size: Makes about 4 cups of soup - each serving is about 2 cups

Number of Servings: 2

Recipe submitted by SparkPeople user ANTIOCHIA.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 186.3
Total Fat: 7.1 g
Cholesterol: 290.0 mg
Sodium: 905.0 mg
Total Carbs: 7.3 g
Dietary Fiber: 0.0 g
Protein: 21.8 g

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