Asian Shrimp and Vegetable Soup

Asian Shrimp and Vegetable Soup

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From: Diabetic Living Magazine

This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 ounces fresh or frozen large shrimp, peeled and deveined
  • 4 green onions
  • 2 teaspoons canola oil
  • 2 medium carrots, peeled and thinly sliced
  • 8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 2 cups water
  • 1 cup shelled sweet soybeans (edamame)
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon crushed red pepper (optional)
  • 1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
  • Slivered green onions (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Rinse shrimp and 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.
  2. In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, 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 carrot is tender.
  3. Add shrimp and pea pods and/or bok choy to saucepan. 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.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 136 calories; 4 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 16 g protein; 22 mcg folate; 65 mg cholesterol; 4 g sugars; 3,713 IU vitamin A; 16 mg vitamin C; 80 mg calcium; 2 mg iron; 489 mg sodium; 314 mg potassium
  • Nutrition Bonus: Vitamin A (74% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 lean protein, ½ fat

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