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Egg Flower and Shrimp Soup


Serves: 4

Prep Time: 5 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

This is a simple and delicious Chinese soup. You can make it more of a main dish by doubling the amount of shrimp or you can substitute thinly sliced boneless chicken pieces instead of shrimp, or tofu and vegetable broth for a vegetarian version. For lower carbs, eliminate the peas.

Ingredients

6 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)

1 teaspoon corn starch

1 tablespoon soy sauce, gluten free, low sodium

1 teaspoon garlic, minced

1/2 pound shrimp, raw (medium or large)

1 carrot(s), shredded

1 cup mushrooms, Crimini or button or combo, sliced

2 egg(s), large, beaten

1 cup peas, frozen, ( omit for lower carb version)

4 green onion(s)

Preparation

Combine cornstarch and broth in a medium saucepan and whisk together until fully dissolved. Turn heat on to medium and bring to a low boil. Add soy sauce and garlic and stir. Add shredded carrots and sliced mushrooms, stir and cook for about 2 minutes. Add shrimp and cook for 3 minutes. Add peas and stir. Reduce heat to simmer. Slowly pour beaten eggs into soup and stir. Serve in bowls and top with green onions.

Nutrition

Per Serving About: 160 calories, 3.5 g fat, 1 g saturated fat, 0 g trans fat, 20 g protein, 11 g carbohydrates, 3 g dietary fiber, 1210 mg sodium; WW Points Plus value 4


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