Recipe Library
Shrimp & Vegetable Soup with Garlic & Ginger
Tender shrimp swim through a savory broth perfumed with ginger and garlic, where sweet edamame, earthy shiitake, and crisp carrot slices add satisfying bites. A gentle heat from red pepper lingers on the tongue, making each spoonful both comforting and bright.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 136
- Protein
- 16g
- Carbs
- 10g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 489mg
Ingredients
- 12 ounces fresh or frozen large shrimp, peeled and deveined
- 4 green onions
- 2 teaspoons canola oil
- 2 medium carrots, peeled and thinly sliced
- 8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 (14 ounce) cans reduced-sodium chicken broth
- 2 cups water
- 1 cup shelled sweet soybeans (edamame)
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon crushed red pepper
- 1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
- Slivered green onions
Instructions
- Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
- In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
- Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.