Shrimp Soup -- Lo-Fat
A light and flavorful shrimp soup with fresh vegetables, lean pasta, and subtle teriyaki notes, perfect for a healthy and satisfying meal suitable for any time of day.
Ingredients
Instructions
- Cook the spaghetti according to package directions; drain and set aside.
- In a saucepan, combine 3 cups water, chicken bouillon and seasoning mix, and salt.
- Bring the mixture to a boil.
- Stir in sliced mushrooms and corn; reduce heat and cook uncovered until vegetables are tender.
- In a small bowl, mix cornstarch with remaining 1 tablespoon water until smooth.
- Stir the cornstarch mixture into the soup; bring to a boil and cook, stirring until slightly thickened.
- Reduce heat to low; add sliced romaine lettuce, rinsed shrimp, teriyaki sauce, and cooked spaghetti.
- Heat thoroughly until all ingredients are hot and combined.
Tips & Substitutions
For a quicker meal, consider using pre-cooked shrimp to save time. If you want a vegetarian option, substitute shrimp with extra mushrooms or tofu. You can also add other vegetables like bell peppers or snap peas for added flavor and nutrition. For a gluten-free option, use rice noodles instead of spaghetti. Adjust the salt according to your taste preference, especially if using low-sodium bouillon.
Serving Suggestions
This shrimp soup pairs beautifully with a side of Chinese Fried Rice With Shrimp And Egg for a complete meal. Serve with crusty bread or a light salad to balance the flavors. A splash of lime or lemon juice just before serving can brighten the dish. Garnish with fresh herbs like cilantro or green onions for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat, stirring occasionally until heated through. If the soup thickens too much while stored, add a splash of water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Soup -- Lo-Fat contains roughly 466 calories, with 19g protein, 165g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (520% of the Daily Value), vitamin A (74% of the Daily Value), and vitamin D (39% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before adding to the soup. You can quickly thaw shrimp by placing them in a bowl of cold water for about 15-20 minutes. This will ensure they cook evenly in the soup without becoming rubbery.
What can I substitute for the teriyaki sauce?
If you don't have teriyaki sauce, you can use soy sauce mixed with a little honey or brown sugar for sweetness. Alternatively, a dash of oyster sauce can work well too. Adjust the amounts to your taste since these substitutes may vary in saltiness and sweetness compared to teriyaki sauce.
Is there a way to make this soup spicier?
Absolutely! To add some heat, consider incorporating red pepper flakes or a dash of hot sauce while cooking. You could also garnish the finished soup with sliced jalapeños or a sprinkle of chili powder. Adjust the spice level to your preference for a delightful kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).