Shrimp and vegetable soup with lemongrass and lime

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Shrimp and vegetable soup with lemongrass and lime calories by ingredient
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Introduction

Thai inspired soup Thai inspired soup
Number of Servings: 8

Ingredients

    1 tsp of olive oil
    1 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

Directions

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

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