Low-Cal Tom Yum Goong Inspired Soup

Perfect for South Beach dieters. A delicious low-cal, low-carb soup filled with flavor to keep you satisfied.

• Ready In: 20 mins
• Serves: 2
• Yields: 2 bowls

Ingredients

• 29  ounces fat-free chicken broth
• 3  ounces shrimp (cooked, peeled & deveined, remove tails)
• 4  mushrooms, chopped
• 3  green onions, chopped
• 1 1⁄2 tablespoons lime juice (approx., I used half of a lime)
• 1  tablespoon  reduced sodium fish sauce (thai kitcehn brand recommended)
• 1⁄2 tablespoon  chili-garlic sauce (huy fong brand recommended)

Directions

1. Pour 2 cans of chicken broth into a medium sized pot over medium heat.
2. Allow to come to a boil, then lower heat by 20-30%. Add chopped green onions. Allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. Add shrimp, and allow to sit for 1 minute over heat. Remove from heat, put off to side to allow the soup to cool.
3. In a separate bowl, squeeze juice from 1/2 lime. Add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. Stir. Pour soup mixture over this sauce, and stir.
4. You can eat immediately, or refrigerate. You can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.