Hot, Sweet and Sour ShrimpSoup
Increase or decrease the pepper flakes to adjust spiciness.

Serves: 6

• 4 ounces thin egg noodles
• 1 tablespoon vegetable oil
• 1/2 cup sliced fresh button mushrooms
• 2 cloves garlic, chopped
• 1 large tomato, cut into wedges
• 1 cup fresh pineapple chunks
• 1 stalk celery, sliced
• 2 tablespoons granulated sugar
• 3 cups fat-free chicken broth
• 3 cups water
• 3 tablespoons fresh lime juice
• 2 tablespoons light soy sauce
• 1 pound large shrimp, peeled and deveined
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup fresh bean sprouts
• 1 green onion, thinly sliced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil just until soft. Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Per Serving: 225 Calories; 5g Fat (17.1% calories from fat); 1g Saturated Fat; 24g Protein; 26g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 576mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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