Ingredients

  • 4 cups low sodium chicken stock
  • 1/4 teaspoon lime zest
  • 3/4 teaspoon red pepper flakes
  • 3 cloves garlic (chopped fine)
  • 1 lime
  • 1 tablespoon lemon juice
  • 3 tablespoons fish sauce (I use Filipino Rufina-brand patis)
  • 1 light coconut milk (½ 14-oz. can)
  • 1 pound medium shrimp (peeled, deveined & washed)
  • 1/2 cup shiitake mushrooms (thinly sliced)
  • 3/4 cup snow peas (strings removed and cut in half)
  • 1/4 cup carrots (chopped)
  • 1/4 cup scallions (sliced, white and green parts)
  • 1/4 cup water chestnuts (canned, chopped)
  • 1/2 cup fresh cilantro (or parsley, finely chopped)
  • 1/2 cup scallions (slice thinly)

Directions

  1. In a deep pot, bring chicken stock to a medium boil.
  2. Add red pepper flakes and garlic, stir well, and boil about 2 minutes.
  3. Add the fish sauce, lime zest, lime juice and lemon juice; stir; cook an additional minute to let ingredients mingle in broth.
  4. Add shrimp and vegetables, stir; cook about 3 minutes, until shrimp are pink and firm.
  5. Reduce heat to slow simmer, stir in coconut milk; heat for an additional minute to be sure everything is hot.
  6. Serve immediately, topped with a sprinkling (to taste) of the fresh herb-scallion mixture. Can be served, in a bowl, over a small spoonful of rice, if desired.
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NutritionView more

230Calories
Sodium54%DV1290mg
Fat8%DV5g
Protein59%DV30g
Carbs7%DV20g
Fiber12%DV3g

PER SERVING *

Calories230Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0g0%
Trans Fat
Cholesterol170mg57%
Sodium1290mg54%
Potassium720mg21%
Protein30g59%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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