Recipe Image

Asian Shrimp and Vegetable Soup

  • 5 m
  • 45 m
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!”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019