Thai Hot & Sour Soup With Shrimp

"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."
 
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Ready In:
25mins
Ingredients:
12
Yields:
8 cups
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there. Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me! Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.
 
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