Thai Shrimp Soup
6
Points®
Total time: 37 min • Prep: 20 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
The heady aromatic blend of lime juice, sesame oil, garlic, fresh ginger, and spices adds a wealth of interesting flavors to this dish.
Ingredients
Fresh lime juice
4 tsp
Fresh ginger
1 Tbsp, fresh, peeled and grated
Less sodium soy sauce
1 Tbsp
Packed light brown sugar
1 tsp
Dark sesame oil
1 tsp
Garlic
3 clove(s), minced
Ground coriander
½ tsp
Cayenne pepper
¼ tsp
Vegetable broth
6 cup(s), or fish broth, or bottled clam juice
Uncooked capellini
6 oz, thin, or dried Chinese noodles
Uncooked shrimp
1 pound(s), medium, peeled and deveined
Cremini mushroom
½ pound(s), sliced, or any white mushrooms
Snow peas
¼ pound(s), fresh, trimmed and sliced diagonally in half
Scallions
2 medium, trimmed, and sliced diagonally in half
Cilantro
2 Tbsp, fresh, chopped
Instructions
1
Combine the lime juice, ginger, soy sauce, sugar, oil, garlic, coriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.
2
Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.
3
Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro. Yields generous 1 1⁄2 cups per serving.
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