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Categories:
low-fat vegetable broth fish sauce chili-garlic sauce roma tomatoes fresh pine apple sweet onion stalks celery shrimp bean sprouts fresh basil lime
Viewed: 50 - Published at: 5 years agoIngredients
- 2 cans low fat, low sodium chicken broth,
- 1 can vegetable broth,
- 3 tbsp fish sauce,
- 1 tsp chili-garlic sauce,
- 4 roma tomatoes wedged,
- 2 cups fresh pine apple chunks,
- 1 sweet onion sliced,
- 3 stalks celery sliced,
- 1 lb medium shrimp peeled and deveined.
- Garnish:
- 1 package fresh mung bean sprouts,
- 1/2 cup fresh basil slivered,
- juice of 1/2 a lime
Method
- In a dutch oven on medium high heat add chili garlic sauce and fish sauce. Stir to heat.
- Add chicken and vegetable broth, ,
- add onion,celery and pineapple pieces.
- Simmer 25 minutes until onion is cooked but not soft.
- Add shrimp and tomatoes.
- Cook until shrimp are pink.
- In deep bowls divide garnishes equally. Ladle the soup over the garnishes.
