Asian Shrimp Soup Recipe

5 5 6
Asian Shrimp Soup Recipe
Asian Shrimp Soup Recipe photo by Taste of Home
Publisher Photo

Asian Shrimp Soup Recipe

Read Reviews
5 5 6
Publisher Photo
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 ounce uncooked thin spaghetti, broken into 1-inch pieces
  • 3 cups plus 1 tablespoon water, divided
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup fresh or frozen corn
  • 1 teaspoon cornstarch
  • 1-1/2 teaspoons reduced-sodium teriyaki sauce
  • 1 cup thinly sliced romaine lettuce
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 2 tablespoons sliced green onion

Directions

Cook spaghetti according to package directions.
In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.
Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.
Originally published as Asian Shrimp Soup in Light & Tasty April/May 2004, p54

Nutritional Facts

1 cup: 111 calories, 1g fat (1g saturated fat), 74mg cholesterol, 725mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 1 ounce uncooked thin spaghetti, broken into 1-inch pieces
  • 3 cups plus 1 tablespoon water, divided
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup fresh or frozen corn
  • 1 teaspoon cornstarch
  • 1-1/2 teaspoons reduced-sodium teriyaki sauce
  • 1 cup thinly sliced romaine lettuce
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 2 tablespoons sliced green onion
  1. Cook spaghetti according to package directions.
  2. In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.
  3. Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.
Originally published as Asian Shrimp Soup in Light & Tasty April/May 2004, p54

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Reviews forAsian Shrimp Soup

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thebigapple User ID: 8031442 226939
Reviewed May. 25, 2015

"Great recipe! Will definitely make it again. I didn't have cornstarch so used flour in place of it. Didn't have teriyaki sauce either and used soy sauce."

MY REVIEW
deerock User ID: 7499299 214495
Reviewed Dec. 10, 2014

"very good husband loved will make again made no changes in recipe"

MY REVIEW
kmberly817 User ID: 5864977 136264
Reviewed Jun. 30, 2014

"Really good; easy. Daughter loved!!"

MY REVIEW
TinaTchr User ID: 5891957 78383
Reviewed Mar. 26, 2011

"Really easy to make. I doubled the recipe."

MY REVIEW
TeriB422 User ID: 5236809 91570
Reviewed Mar. 16, 2011

"I added 1/4 cup red pepper to give it a little more flavor...."

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