For a stronger zing to this sweet-and-sour soup, serve with a wedge of lime to squeeze onto each bowlful.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
Tomato Lime Salsa:
In large saucepan, heat oil over medium heat; cook onion, garlic, jalapeño pepper, lime rind, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add potatoes; cook for 2 minutes. Add stock and lime juice; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
Add shrimp; cook, covered, for about 2 minutes or until pink. Stir in coriander.
Tomato Lime Salsa: Meanwhile, in bowl, combine tomato, avocado, corn, coriander and lime juice. Ladle soup into bowls; dollop salsa onto each.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 634 mg
- Protein 18 g
- Calories 221.0
- Total fat 9 g
- Cholesterol 97 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 17.0
- Folate 16.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 30.0