Shrimp Soup -- Lo-Fat

1. 1

   Cook pasta according to directions; drain.

2. 2

   In a saucepan, combine 3 cups water, chicken bouillon and salt.

3. 3

   Bring to a boil. Stir in mushrooms and corn.

4. 4

   Reduce heat; cook, uncovered, until vegetables are tender.

5. 5

   Combine cornstarch and remaining water until smooth.

6. 6

   Stir into soup; bring to a boil.

7. 7

   Cook and stir until slightly thickened.

8. 8

   Reduce heat; add the lettuce, shrimp, green onions, teriyaki sauce and spaghetti.

9. 9

   Let mixture heat thoroughly.

10. 10

    You can double recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.