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Asian-Style Shrimp Soup - Makes 6 servings.

  • 3/4 lb uncooked medium-large shrimp
  • 3 cans (14.5 oz.) fat-free, low-sodium chicken broth
  • 2 cups finely chopped carrot, divided
  • 1/3 cup thinly sliced fresh lemongrass or 4 wide strips fresh lemon zest
  • 3 Tbsp. finely chopped fresh ginger
  • 2 Tbsp. minced garlic
  • 1 cup dried shitake mushrooms
  • 1 1/2 Tbsp. finely chopped fresh basil
  • 1 1/2 Tbsp. finely chopped fresh mint
  • 1 1/2 Tbsp. finely chopped fresh cilantro
  • 1/2 jalapeno pepper, seeded and sliced thin
  • 1 cup small straw mushrooms
  • 1 1/2 tsp. fresh lime juice

    • Peel and devein shrimp, reserving shells. In a large pot, place the broth, shrimp shells with 1 cup carrots, lemongrass (or zest), ginger and garlic. Bring to a boil, reduce heat and simmer uncovered 20 minutes, stirring and skimming surface occasionally.

    Meanwhile, soak shitake mushrooms in warm water until pliable. Drain, remove stems and cut into bite-size pieces. Cut shrimp in half lengthwise.

    Transfer broth to a storage container, cover and chill. (Can be made a day ahead and then covered and refrigerated until ready to serve.)

    Strain broth into a large pot, pressing on solids with back of a spoon to remove as much liquid as possible. Discard solids. Bring broth, remaining carrots and shitake mushrooms to a simmer. Cook until carrots and mushrooms are tender. Remove from heat. Stir in shrimp, remaining herbs, pepper, straw mushrooms and lime juice. Cover and let sit until shrimp are opaque (1 to 2 minutes.). Serve immediately.

    Per serving: 110 calories, 1 g. total fat (less than 1 g. saturated fat), 11 g. carbohydrate, 16 g. protein, 2 g. dietary fiber, 759 mg. sodium.