Recipe by LILHEN
"A potful every two to three days is all you need to drop pounds fast!"
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chopped fresh ginger root
2 (32 ounce) packages
fat-free chicken broth
1 (6 ounce) can
1 (8 ounce) can
bamboo shoots, drained
rice wine vinegar
fructose (fruit sugar)
crushed red pepper
2 (16 ounce) packages
frozen mixed stir-fry vegetables
frozen, peeled and deveined shrimp
chopped fresh cilantro
1 (10 ounce) package
frozen chopped spinach, thawed and drained
This soup is wonderful. I've made it several times. If you really want it go over the top with this taste and nutrition-wise, replace the frozen stir-fry veggies with finally chopped bok choy (leaves and stems). Also, a quarter of a teaspoon of toasted sesame seed oil on the top only adds one gram of fat and a much more complex flavor.
Very nice flavor to the broth. Kind of like hot and sour soup. However, the spinach gets slimy and if you overcook it a bit (like I did) the shrimp gets chewy. I am thinking this soup would be great with chicken or tofu and nix the spinach.
Made this today- the ginger and garlic are amazing! I used fresh mushrooms, green onions, canned bamboo shoots, canned bean sprouts, a sliced onion, fresh spinach, cilantro and salad shrimp. Left out the fructose. It tastes so amazing. Thanks for a fabulous base!
Wow!! Great soup. Hard to believe it's so low in calories. I did add some sesame oil--it seemed to give it just that extra taste it needed. I left out the spinach but only because I didn't have any. Definitely will make often.
I don't know about the weightloss properties of this soup, but the flavor is EXCELLENT!VERY easy and pretty fast to make, well worth ALL of the freshest ingredients! The flavors all go really well together and make a delicous soup!
Thank you for sharing this recipe. I love it! I did make a few minor changes, such as 1/8 cup ginger, garlic and cilantro. Other than that I followed your recipe to the "T". Next time I might use cubed tofu instead of shrimp. Then again, I might use both. Tastes a lot like hot and sour soup which I love. Thanks again!
I am not crazy over this one, but I will use it and modify it next time I make it only because it is such a great weight loss food. I do not like the way the soy sauce turns it such a dark brown color, and I didn't even use the full amount, also I don't think I would add the corn starch again, why would you want to thicken soup so much?? Next time I think I will go with alot less soy sauce and more chicken broth. I will definitly leave out the bamboo shoots too only because I discovered I don't like them. I also cut way back on the ginger and garlic, I can't imagine how strong it would have been if the full amount had of been used.
Very good and easy, I will definatly be making again. I will reduce the garlic and ginger next time, a little strong. Added extra vegetables and omited the cilantro.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 11
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