Tom Yum Soup

• 4 c Thai Chicken Broth; (see recipe)
• 1/2 c Peeled shrimp
• 1 cn Straw mushrooms - (15 oz); drained, rinsed
• 6 Roasted dried Thai chiles -; (to 8)
• 3 tb Fish sauce
• 3 tb Lime juice
• 1 1/2 tb Chile paste in soybean oil
• 2 Kaffir; (Thai) lime leaves - (to 4)
• Cilantro sprigs

Instructions

1. 1

   Bring Thai Chicken Broth to simmer over medium-high heat in large pot.

2. 2

   Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute.

3. 3

   Stir in fish sauce, lime juice and chile paste.

4. 4

   Garnish with lime leaves and cilantro.

5. 5

   Yields 4 to 6 servings.

6. 6

   Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber