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Nutrition Facts
Serving Size 1 (119g) Recipe makes 4 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth kaffir lime leaves 1 stalk lemongrass 1 cup shiitake mushrooms 1 cup light coconut milk
Calories 95
Calories from Fat 10		(11%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 320mg		13%
Potassium 288mg		8%
Total Carbohydrate 9.4g		3%
	Dietary Fiber 1.5g	5%
	Sugars 3.1g
Protein 12.8g		25%
detailed view... how is this calculated?

Thai Hot & Sour Soup With Shrimp

Recipe #351206 | 25 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sayster
Jan 21, 2009

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.

SERVES 4 , 8 cups (change servings and units)

Ingredients

6 cups reduced-sodium fat-free chicken broth
4 kaffir lime leaves
1 stalk lemongrass, halved and crushed (4-inch)
1/2 habanero pepper, minced
1 cup shiitake mushroom, thinly sliced (about 2 ounces)
1/2 lb large shrimp, peeled and deveined
1/4 cup fresh lime juice
2 teaspoons fish sauce
1 medium tomato, cut into wedges
2 green onions, thinly sliced (about 1/2 cup)
1 cup light coconut milk
2 tablespoons fresh cilantro, chopped

Directions

1
Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes.
2
Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done.
3
Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes.
4
Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.