Thai Hot and Sour Soup
|Unpeeled medium size shrimp||1 Pound|
|Olive oil flavored vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Dried crushed red pepper||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Peeled seeded and chopped tomato||1 Cup (16 tbs)|
|Drained bamboo shoots||1⁄2 Cup (8 tbs), cut into thin strips|
|Ground ginger||1 Teaspoon|
|Hot sauce||1 Teaspoon|
|Dried lemon peel||1⁄4 Teaspoon|
|Fat free no salt added chicken broth||4 1⁄2 Cup (72 tbs), undiluted|
|Low sodium soy sauce||2 Tablespoon|
|Lime juice||2 Tablespoon|
Peel and devein shrimp; set aside.
Coat a large saucepan with cooking spray; add oil.
Place over medium-high heat until hot.
Add garlic and red pepper; saute 1 minute.
Add onion and next 6 ingredients; saute until onion is tender.
Add chicken broth and soy sauce; bring to a boil.
Cover, reduce heat, and simmer 25 minutes.
Stir in shrimp and lime juice.
Cook 3 minutes or until shrimp turn pink.