Last week we tried to stick to low cal dinners to compensate for the butter and calorie heavy feast we had on Thanksgiving. This soup was tasty for a bok choy recipe but not very filling. At 102 calories a bowl it sounded perfect. Next time I may cook up some rice to have on the side because an hour later I was hungry again. We omitted the shrimp because our market only had pre-cooked shrimp at the time. I’m sure this would be much better with shrimp added. Perry rated this soup 3 stars. His comments were:
“I enjoy eating healthy foods because I physically feel much better. No heartburn or feeling like a stuffed potato. This soup, while tasty, lacked substance. Granted Kelsey did not add the suggested shrimp I would maybe add more vegetables. I know that takes away from the traditional Bok Choy soup but if this is your main course you are going to want more substance otherwise you’ll be raiding your cabinets for junkfood shortly after dinner.”
Serves: 6 Calories: 102
- 2 teaspoons dark sesame oil
- Cooking spray
- 3 tablespoons chopped peeled fresh ginger
- 3 cups fat-free, less-sodium chicken broth
- 3 cups water
- 1 tablespoon low-sodium soy sauce
- 3 cups coarsely chopped baby bok choy
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh cilantro
- 1 pound peeled and deveined shrimp
- 1/4 cup fresh lime juice (2-3 limes)
- (I added spinach that needed to be used before it went bad.)
1.) Spray large saucepan and heat sesame oil over medium. Sauté ginger for about 5 minutes.
2.) Add chicken broth, water, and soy sauce. Bring to a boil.
3.) Stir in bok choy, green onions, cilantro and shrimp. Cover and reduce heat to a simmer.
4.) Simmer for about 3 minutes or until shrimp are cooked. Add lime juice right before serving.
*Original Recipe can be found at http://www.myrecipes.com
**Photo is an original taken by me.