Shrimp and Lime Soup

Author: Canadian Living

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

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 jalapeño pepper seeded and minced
  • 1 tablespoon grated lime rind
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 15 new red potatoes diced (1 lb/500 g)
  • 4 cups chicken stock
  • 4 cups fish stock
  • 1/3 cup lime juice
  • 1 1/2 lb medium shrimp peeled and deveined
  • 1/4 cup chopped fresh coriander
Tomato Lime Salsa:
  • 1 plum tomato chopped
  • 1 avocado peeled and diced
  • 1/2 cup corn kernels
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon lime juice

Method

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

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Lime Soup

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