Thai Hot & Sour Soup With Shrimp

Sayster's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 8.0 cups

• 6 cups reduced-sodium fat-free chicken broth
• 4 kaffir lime leaves
• 1 stalk lemongrass , halved and crushed (4-inch)
• ½ habanero pepper , minced
• 1 cup shiitake mushroom , thinly sliced (about 2 ounces)
• ½ lb large shrimp , peeled and deveined
• ¼ cup fresh lime juice
• 2 teaspoons fish sauce
• 1 medium tomato , 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.