Thai Shrimp Soup
Fresh lime juice
1 Tbsp, fresh, peeled and grated
Low sodium soy sauce
Packed light brown sugar
Dark sesame oil
3 medium clove(s), minced
Fat free vegetable broth
6 cup(s), or fish broth, or bottled clam juice
6 oz, thin, or dried Chinese noodles
1 pound(s), medium, peeled and deveined
½ pound(s), sliced, or any white mushrooms
¼ pound(s), fresh, trimmed and sliced diagonally in half
2 medium, trimmed, and sliced diagonally in half
2 Tbsp, fresh, chopped
- 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.
- 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.
- 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.