Low-Cal Tom Yum Goong Inspired Soup - cooking recipe

Ingredients

29 ounces fat-free chicken broth
3 ounces shrimp (cooked, peeled & deveined, remove tails)
4 mushrooms, chopped
3 green onions, chopped
1 1/2 tablespoons lime juice (approx., I used half of a lime)
1 tablespoon reduced sodium fish sauce (thai kitcehn brand recommended)
1/2 tablespoon chili-garlic sauce (huy fong brand recommended)

Preparation

Pour 2 cans of chicken broth into a medium sized pot over medium heat.
Allow to come to a boil, then lower heat by 20-30%. Add chopped green onions. Allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. Add shrimp, and allow to sit for 1 minute over heat. Remove from heat, put off to side to allow the soup to cool.
In a separate bowl, squeeze juice from 1/2 lime. Add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. Stir. Pour soup mixture over this sauce, and stir.
You can eat immediately, or refrigerate. You can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.