Asian Shrimp and Vegetable Soup

To give this full-flavored soup a hint of heat, add the crushed red pepper.

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  • Makes: 6 servings
  • Start to Finish: 45 mins

Asian Shrimp and Vegetable Soup

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Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside. In a large nonstick saucepan heat oil over medium heat. Add white parts of the green onions, the carrots, and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more.
  2. Add chicken broth, the water, soybeans, soy sauce, and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrots are tender.
  3. Add shrimp and pea pods and/or bok choy. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.
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Nutrition Facts (Asian Shrimp and Vegetable Soup)

  • Per serving:
  • 136 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 65 mg chol. ,
  • 489 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 16 g pro.
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