Low-cal Tom Yum Goong Inspired Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 29 ounces fat-free chicken broth
• 3 ounces shrimp (cooked, peeled & deveined, remove tails)
• 4 mushrooms, chopped
• 3 green onions, chopped
• 1 1/2 tablespoons lime juice (approx., i used half of a lime)
• 1 tablespoon reduced sodium fish sauce (thai kitcehn brand recommended)
• 1/2 tablespoon chili-garlic sauce (huy fong brand recommended)

Recipe

• 1 pour 2 cans of chicken broth into a medium sized pot over medium heat.
• 2 allow to come to a boil, then lower heat by 20-30%. add chopped green onions. allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. add shrimp, and allow to sit for 1 minute over heat. remove from heat, put off to side to allow the soup to cool.
• 3 in a separate bowl, squeeze juice from 1/2 lime. add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. stir. pour soup mixture over this sauce, and stir.
• 4 you can eat immediately, or refrigerate. you can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.