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Asian Shrimp Soup Recipe

Asian Shrimp Soup Recipe

"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."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

1 cup: 111 calories, 1g fat (0.550g saturated fat), 74mg cholesterol, 725mg sodium, 13g carbohydrate (0g sugars, 1g fiber), 12g protein Diabetic Exchanges:1 starch, 1 lean meat

Reviews for Asian Shrimp Soup

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MY REVIEW
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
Reviewed Dec. 10, 2014

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

MY REVIEW
Reviewed Jun. 30, 2014

"Really good; easy. Daughter loved!!"

MY REVIEW
Reviewed Mar. 26, 2011

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

MY REVIEW
Reviewed Mar. 16, 2011

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

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