Oriental Soup with Mushrooms, Bok Choy, and Shrimp

Oriental Soup with Mushrooms, Bok Choy, and Shrimp
Photo by Oxmoor House


  • 3 cups water
  • 3 tablespoons chopped peeled fresh ginger
  • 1 pound peeled and deveined shrimp
  • ¼ cup fresh lime juice (about 3 limes)
  • 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced
  • 3 cups coarsely chopped baby bok choy
  • Cooking spray
  • + 5 more ingredients
    • 2 tablespoons chopped fresh cilantro
    • 3 cups fat-free, less-sodium chicken broth
    • 2 tablespoons sliced green onions
    • 1 tablespoon low-sodium soy sauce
    • 2 teaspoons dark sesame oil

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken. 2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat,...

View full recipe at My Recipes


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