Shrimp and vegetable soup with lemongrass and lime
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp of olive oil1 cup, chopped Onions, raw 2 cup, pieces or slices Mushrooms, fresh 3 cloves Garlic 3 tsp Ginger Root 3 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend 1.25 cup, chopped Peppers, sweet, red, fresh .5 tbsp Dried Hot Red Pepper Flakes (by MATMAN823) 4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 2 cup (8 fl oz) Water, tap 16 oz Shrimp, cooked 1 tbsp Kikkoman Less Sodium Soy Sauce 6 tsp Lime Juice - ReaLime 100% Lime Juice .05 cup, chopped Scallions, raw
Heat oil in soup pot medium high heat. Add onion and mushrooms; cook stirring frequently, until soften, 3-5 minutes. Add garlic, ginger, lemongrass, and dried hot red pepper flakes, stir several time about 3 minutes. Add the chopped red pepper, broth, water. Increase heat to high and bring to boil. Reduce heat to medium bring to simmer. Add shrimp cook until shrimp are pink, about 4 to 5 minutes. Stir in soy sauce and lime juice. Serve garnished with chopped scallions and cilantro.
Serving Size: 8 cup servings
Serving Size: 8 cup servings
Nutritional Info Amount Per Serving
- Calories: 80.1
- Total Fat: 0.8 g
- Cholesterol: 110.5 mg
- Sodium: 427.1 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.1 g
- Protein: 13.6 g
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