Low-Cal Tom Yum Goong Inspired Soup

1. 1

   Pour 2 cans of chicken broth into a medium sized pot over medium heat.

2. 2

   Allow to come to a boil, then lower heat by 20-30%. Add chopped green onions. Allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. Add shrimp, and allow to sit for 1 minute over heat. Remove from heat, put off to side to allow the soup to cool.

3. 3

   In a separate bowl, squeeze juice from 1/2 lime. Add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. Stir. Pour soup mixture over this sauce, and stir.

4. 4

   You can eat immediately, or refrigerate. You can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.