Asian Shrimp Soup

Name: Asian Shrimp Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Asian Recipes, Asian Soups
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

"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."

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.

Nutrition 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.

Originally published as Oriental Shrimp Soup in Light & Tasty April/May 2004

Reviews

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Average Rating:

thebigapple

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.
deerock

Dec 10, 2014

very good husband loved will make again made no changes in recipe
kmberly817

Jun 30, 2014

Really good; easy. Daughter loved!!
TinaTchr

Mar 26, 2011

Really easy to make. I doubled the recipe.
TeriB422

Mar 16, 2011

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