I’ve been looking at a recipe in the latest edition of Wegmans’ Menu Magazine for a while.  I decided to make it tonight.  The recipe is for Thai Tomato Shrimp Soup.

The recipe follows, from Wegmans’ website.

Thai Tomato Shrimp Soup

Makes: 15 cups Active Time: 20 min Total Time: 35 min

3 cartons (32 oz each) Food You Feel Good About Thai Culinary Stock
6 medium tomatoes, chopped (about 3 cups)
8 oz shiitake mushrooms, stemmed, sliced 1/4-inch thick
1 lb Food You Feel Good About Peeled & Deveined Shrimp (41-50 count), thawed
2 Tbsp fish sauce
Juice of 1 lime (1-2 Tbsp)
4 green onions, diagonally sliced (about 1/2 cup)
6-8 whole leaves fresh cilantro

1. Add Thai stock to stockpot on MEDIUM-HIGH. Bring to boil; cook, stirring occasionally, 5-8 min.
2. Add tomatoes, mushrooms, shrimp, fish sauce, and lime juice. Bring to rapid simmer. Cook 3-5 min or until  shrimp reaches internal temp of 140 degrees (check by inserting thermometer into shrimp). Add green onion.
3. Transfer to warmed bowls; garnish with cilantro. 

Option: Add chili table sauce to taste.

Recipe featured in Wegmans Menu Magazine, Winter 2007, on pg. 53.

Nutrition Info:  Each serving (1 cup) contains 70 calories, 5g carbohydrate (0g fiber), 9g protein, 1g fat (0g saturated fat), 55mg cholesterol and 620mg sodium.

The soup was good.  I reduced the recipe to 1/3 its original size, I was making it for myself and my son.  Next time I will zip it up a bit, either with chili table sauce, as suggested, or something else. 

Wegmans line of culinary stocks are very handy for making recipes without all the fuss of making the stock from scratch.  I usually have some on hand so that I am ready to whip something up with little notice, if necessary. 

You can click the pics for a larger view.