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Asian Shrimp Soup

 Asian Shrimp Soup
"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."
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 01 cup equals 111 calories,

2 of 2

Asian Shrimp Soup (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 74 mg cholesterol, 725 mg sodium, 13 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.