• 1 Rating

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!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

135.7 calories; protein 15.8g 32% DV; carbohydrates 9.5g 3% DV; exchange other carbs 0.5; dietary fiber 2.9g 11% DV; sugars 4.2g; fat 4.1g 6% DV; saturated fat 0.5g 2% DV; cholesterol 64.6mg 22% DV; vitamin a iu 3713IU 74% DV; vitamin c 16.2mg 27% DV; folate 22.1mcg 6% DV; calcium 79.8mg 8% DV; iron 2.2mg 12% DV; magnesium 27.6mg 10% DV; potassium 313.6mg 9% DV; sodium 489mg 20% DV.


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0