Asian Shrimp And Vegetable Soup


  • 12 ounces  fresh or frozen large shrimp in shells
  • 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  frozen shelled sweet soybeans (edamame)
  • 1 tablespoon  reduced-sodium soy sauce
  • 1/4 teaspoon  crushed red pepper (optional)
  • 1 cup  trimmed sugar snap peas and/or coarsely shredded bok choy
  •   Slivered green onions (optional)


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! Favicon
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