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Thai Rice Noodle Soup with Shrimp - Makes 8 servings.

• 4 oz. dried rice noodles, broken in half
• 4 slices fresh ginger, scored with a knife
• 2-inch piece fresh lemongrass, halved lengthwise and mashed flat with a knife*
• 1/2-1 tsp. Thai red curry paste, or to taste
• 8 cups fat-free, reduced-sodium chicken broth
• 1 small red onion, cut lengthwise into 1/4-inch slices
• 8 large cherry tomatoes, halved
• 16 raw medium shrimp, shelled and deveined
• 1 cup canned straw mushrooms, rinsed and drained
• 1 Tbsp. reduced-sodium soy sauce or fish sauce
• 2 fresh limes, one juiced, one cut into 4 wedges
• 8-12 thin slices red chili pepper, or to taste

Place the noodles in a large bowl. Pour in boiling water to cover and let soak just until pliable. Drain in a sieve and set aside.

Place ginger slices, lemongrass (if using), curry paste and broth in a deep saucepan. Bring it a boil, reduce the heat and simmer 5 minutes. Add the onion and simmer until almost tender. Add tomatoes and shrimp. Simmer just until shrimp turn pink. Add the mushrooms, soy or fish sauce, lime juice, noodles and chili pepper.

Remove from heat and cover. Let stand until the noodles and mushrooms are heated through. Remove ginger and lemongrass. Serve garnished with lime wedges.

* If whole, fresh lemongrass is not available, omit it. Do not use packaged, cut-up lemongrass or the powdered form.

Per serving: 87 calories, less than 1 g. total fat (0 g. saturated fat), 15 g. carbohydrate, 6 g. protein, 1 g. dietary fiber, 760 mg. sodium.