Asian Shrimp Soup
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
This recipe is: Healthy Quick
4 Servings
Prep/Total Time: 20 min.
Ingredients
1 ounce uncooked thin spaghetti, broken into 1-inch pieces
3 cups plus 1 tablespoon water, divided
3 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 cup sliced fresh mushrooms
1/2 cup fresh or frozen corn
1 teaspoon cornstarch
1-1/2 teaspoons reduced-sodium teriyaki sauce
1 cup thinly sliced romaine lettuce
1 can (6 ounces) small shrimp, rinsed and drained
2 tablespoons sliced green onion
Directions
Cook pasta according to package directions.
In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.
Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain pasta; add the pasta, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.
Editor's Note: This recipe was tested with Herb Ox Instant Broth & Seasoning Chicken Bouillon.
Nutritional Analysis: 01 cup equals 111 calories, 1 g fat (trace saturated fat), 74 mg cholesterol, 725 mg sodium, 13 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Asian Shrimp Soup published in Light & Tasty April/May 2004, p54
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