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This Oriental Soup recipe is the perfect appetizer to any meal. Enriched with the goodness of bok choy, mushrooms and shrimps, this delicious soup is hard to resist.

  • 2 teaspoons dark sesame oil cooking spray 
  • 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced 
  • 3 tablespoons chopped peeled fresh ginger 
  • 3 cups fat-free, less-sodium chicken broth 
  • 3 cups water 
  • 1 tablespoon low-sodium soy sauce 
  • 3 cups coarsely chopped baby bok choy 
  • 2 tablespoons sliced green onions 
  • 2 tablespoons chopped fresh cilantro 
  • 1 pound peeled and deveined shrimp 
  • 1/4 cup fresh lime juice (about 3 limes) 
  • 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.
  • Add broth, 3 cups water, and soy sauce and bring the mixture to a boil. 
  • Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. 
  • Stir in lime juice just before serving.

Not reviewed yet

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