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chicken broth lime zest pepper shiitake mushroom shrimp lime juice sauce tomatoes green onions light coconut milk fresh cilantro sesame oil snow peas fresh ginger soy sauce black pepper
Viewed: 89 - Published at: 3 years agoIngredients
- 6 cups reduced-sodium fat-free chicken broth
- 4 slices lime zest (long strips)
- 1 (4 inch) lemongrass, halved and crushed
- 12 habanero pepper, minced
- 1 cup shiitake mushroom, thinly sliced
- 12 lb large shrimp, peeled and deveined
- 14 cup lime juice
- 2 teaspoons nam pla, sauce
- 1 medium tomatoes, cut into wedges
- 2 green onions, thinly sliced
- 1 cup light coconut milk
- 2 tablespoons fresh cilantro, chopped
- 1 12 teaspoons dark sesame oil
- 3 cups snow peas, trimmed
- 1 teaspoon fresh ginger, minced
- 2 tablespoons low sodium soy sauce
- 12 teaspoon black pepper
Method
- Combine chicken broth, lime rind, lemongrass, and habanero in a large saucepan and bring to a boil.
- Cook 5 minutes.
- Heat dark sesame oil in a large nonstick skillet over medium-high heat.
- Add snow peas and fresh ginger to pan then saute 3 minutes.
- Add mushrooms and shrimp to broth in saucepan.
- Cook 3 minutes or until shrimp are done.
- Add juice, fish sauce, tomato, and onions to pan and cook 2 minutes.
- Remove soup from heat then stir in coconut milk and cilantro.
- Discard lemongrass stalk and lime leaves.
- Serve.
- Stir the soy sauce and black pepper into the snow peas and serve.
