Ingredients

6 cups fat-free, less-sodium chicken broth

4 kaffir lime leaves

1 (4-inch) lemongrass stalk, halved and crushed

1/2 habanero chile pepper, minced

1 cup thinly sliced shiitake mushrooms (about 2 ounces)

1/2 pound large shrimp, peeled and deveined

1/4 cup fresh lime juice

2 teaspoons fish sauce

1 medium tomato, cut into wedges

2 green onions, thinly sliced (about 1/2 cup)

1 cup light coconut milk

2 tablespoons chopped fresh cilantro

Preparation

  1. Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.