Thai Hot & Sour Soup With Shrimp

Submitted by Sayster

"This is from Cooking Light. I'm posting it here for safe-keeping because I've been looking for a good, healthy, low-cal version of this soup for years! The nutrition facts are leaving out a lot of ingredients, so here's the scoop... Serving size: 2 cups. Calories per serving: 135."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 8 cups
• Serves: 4

ingredients

• 6 cups reduced-sodium fat-free chicken broth
• 4 kaffir lime leaves
• 1 stalk lemongrass, halved and crushed (4-inch)
• 1⁄2 habanero pepper, minced
• 1 cup shiitake mushroom, thinly sliced (about 2 ounces)
• 1⁄2 lb large shrimp, peeled and deveined
• 1⁄4 cup fresh lime juice
• 2 teaspoons fish sauce
• 1 medium tomatoes, cut into wedges
• 2 green onions, thinly sliced (about 1/2 cup)
• 1 cup light coconut milk
• 2 tablespoons fresh cilantro, chopped

directions

1. Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes.
2. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done.
3. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes.
4. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.