Soy-Ginger Shrimp Soup

Recipe

Soup, Chili & Stew
Soy-Ginger Shrimp Soup

Primary Media

Pot of soup broth mixed with thin rice noodles, shredded carrots, shrimp, snow peas and green onions

User Rating

3.11 out of 5 stars
Rate it:
9 ratings

Recipe Data

4
Servings
10min
Prep
20min
Total

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    Description

    Fresh ginger and dry sherry give a lift to the delicate flavors of shrimp and vegetables. Keep the sodium level down by using light soy sauce and low-sodium chicken broth.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4 c.Hy-Vee 33%-less-sodium chicken broth
    ¾ c.packaged shredded carrots
    1 tbsp.dry sherry, optional
    2 tsp.Hy-Vee light soy sauce , or natural soy sauce alternative from Hy-Vee HealthMarket
    2 tsp.rice vinegar
    1 tsp.fresh ginger, grated
    ¼ tsp.Hy-Vee black pepper
    1Hy-Vee Fish Market frozen cooked shrimp, thawed
    1(6-oz.) pkg. fresh snow peas
    2 oz.thin rice noodles
    Sliced green onions, for garnish

    Things To Grab

    • Stockpot with cover

    Directions

    1. Combine broth, carrots, sherry (if desired), soy sauce, vinegar, ginger and pepper in a stockpot. Bring to boiling, reduce heat. Simmer, covered, for 5 minutes.
    2. Stir in shrimp, snow peas and rice noodles. Bring mixture to boiling, reduce heat. Simmer, covered, for 5 minutes more. Serve immediately. If desired, garnish with green onions.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 2.5g
    • Cholesterol: 230mg
    • Sodium: 1,060mg
    • Total Carbohydrates: 17g
    • Protein: 32g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 50%
    0%
    Iron 20%
    0%
    Calcium 10%