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Name: Spicy Prawn Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 7
Cuisine: American
Ingredients: 1/4 c Chopped fresh lemon grass; 1 ts Vegetable oil; 1/4 ts Chili oil; 1/3 c Thinly sliced shallot; 3/4 lb Medium shrimp, peeled,; 1 tb Seeded julienne-cut fresh; 1/4 c Thinly sliced fresh basil; 1 c Thinly sliced fresh mushroom; Vegetable cooking spray; 3 tb Fresh lime juice; 2 lg Garlic cloves, thinly sliced; 6 c Water; 1 tb Julienne-cut peeled; 1 tb Fish sauce

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INGREDIENTS

1/4 c Chopped fresh lemon grass
1 ts Vegetable oil
1/4 ts Chili oil
1/3 c Thinly sliced shallot
3/4 lb Medium shrimp, peeled,
1 tb Seeded julienne-cut fresh
1/4 c Thinly sliced fresh basil
1 c Thinly sliced fresh mushroom
Vegetable cooking spray
3 tb Fresh lime juice
2 lg Garlic cloves, thinly sliced
6 c Water
1 tb Julienne-cut peeled
1 tb Fish sauce

Servings

INSTRUCTIONS

Place a large nonstick skillet over high heat until hot. Add first 5 ingredients; saute 2 minutes or until lightly browned. Remove mixture from skillet; set aside. Coat skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add shrimp; saute 3 minutes or until done. Set aside. Bring the water to a boil in a large saucepan. Add shallot mixture; reduce heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle with basil. Yield: 1-3/4 quarts (serving size: 1 cup). Per serving: 81 Calories; 2g Fat (23% calories from fat); 11g Protein; 5g Carbohydrate; 74mg Cholesterol; 89mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 72 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.

NOTES

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Spicy Prawn Soup

1/4 c Chopped fresh lemon grass
1 ts Vegetable oil
1/4 ts Chili oil
1/3 c Thinly sliced shallot
3/4 lb Medium shrimp, peeled,
1 tb Seeded julienne-cut fresh
1/4 c Thinly sliced fresh basil
1 c Thinly sliced fresh mushroom
 Vegetable cooking spray
3 tb Fresh lime juice
2 lg Garlic cloves, thinly sliced
6 c Water
1 tb Julienne-cut peeled
1 tb Fish sauce

Place a large nonstick skillet over high heat until hot. Add first 5  ingredients; saute 2 minutes or until lightly browned. Remove mixture from  skillet; set aside.    Coat skillet with cooking spray; add vegetable oil, and place over  medium-high heat until hot. Add shrimp; saute 3 minutes or until done. Set  aside.    Bring the water to a boil in a large saucepan. Add shallot mixture; reduce  heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove  from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle  with basil. Yield: 1-3/4 quarts (serving size: 1 cup).    Per serving: 81 Calories; 2g Fat (23% calories from fat); 11g Protein; 5g  Carbohydrate; 74mg Cholesterol; 89mg Sodium    Recipe by: Cooking Light, Jan/Feb 1995, page 72    Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 7 Servings

Calories: 7
Calories from Fat: 5 (71%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 201.7mg		7 %
Potassium 12.2mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7

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