Hot, Sweet and Sour ShrimpSoup
4 ounces thin
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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