Thai Shrimp Soup

7
6
6
Smartpoints value per serving
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

ginger root

1 Tbsp, fresh, peeled and grated

low sodium soy sauce

1 Tbsp

packed light brown sugar

1 tsp

dark sesame oil

1 tsp

garlic clove(s)

3 medium clove(s), minced

ground coriander

½ tsp

cayenne pepper

¼ tsp

fat free 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(s)

½ pound(s), sliced, or any white mushrooms

snow peas

¼ pound(s), fresh, trimmed and sliced diagonally in half

uncooked scallion(s)

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.

Notes

If you have time, you can let the lime-spice mixture sit in the refrigerator, well covered, for up to two days.

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