Hot and Sour Tomato Broth with Shrimp
Dive into a bowl of vibrant and flavorful **Hot and Sour Tomato Broth with Shrimp**, a quick and comforting meal that balances bold tastes with a light, healthy profile. This recipe combines the tangy sweetness of ripe tomatoes with the punch of garlic, ginger, and chili flakes, creating a broth that’s both invigorating and satisfying. Juicy shrimp are gently simmered to perfection in a base of chicken or vegetable broth, soy sauce, and rice vinegar, while a hint of lime juice adds a refreshing finish. Garnished with fresh cilantro and green onions, this spicy-sour tomato soup is full of contrasting textures and layers of flavor. Ready in just 40 minutes and perfect for weeknight dinners, this low-carb seafood soup is sure to spice up your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 4 cups ripe tomatoes, finely chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 pound medium shrimp, peeled and deveined
- 3 pieces green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- to taste salt
- to taste black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add minced garlic, grated ginger, and red chili flakes. Sauté for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they start to break down and release their juices.
Pour in the chicken or vegetable broth and stir to combine. Bring the mixture to a gentle boil.
Add soy sauce, rice vinegar, and sugar. Stir well and let simmer for 10 minutes to develop flavors.
Add the shrimp to the pot, ensuring they are submerged in the broth. Simmer for 3-4 minutes, or until shrimp turn pink and are cooked through.
Season the broth with lime juice, salt, and black pepper to taste.
Ladle the hot broth into bowls and garnish with sliced green onions and chopped cilantro.
Serve immediately with a lime wedge on the side for additional tang if desired.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7871 mg | 342% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 32.8 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 385 mg | 30% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
