Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 2 cups)

Stir-fry a batch of ginger snow peas to serve with the soup. Heat 1 1/2 teaspoons dark sesame oil in a large nonstick skillet over medium-high heat. Add 3 cups trimmed snow peas and 1 teaspoon bottled minced fresh ginger to pan; sauté 3 minutes. Stir in 2 tablespoons low-sodium soy sauce and 1/2 teaspoon black pepper. Shrimp chips, available at Asian groceries and in the Asian foods aisle at some supermarkets, are a crunchy way to round out the meal.

How to Make It

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.

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Ratings & Reviews

Good!

falljunelaker
August 13, 2016
I read the previous reviews - thanks to everyone who wrote a review - and opted to use the whole can of light coconut milk and added some thin rice noodles.  I also used half a serrano chile instead of the habanero.  It was warm, not hot.  Could do the whole chile next time.  I really think the secret is to use fresh lemon grass and lime leaves which you can easily find at any asian market.  Changes for next time:  some minced garlic and a couple of drops of coconut extract.

LauBuck's Review

dalym11
January 05, 2012
I agree with others that more coconut milk (or something else) is needed. The soup was too watery for me.

dalym11's Review

lorilynn
May 30, 2011
This was fantastically yummy. I omitted the kaffir lime leaves, which are hard to find, subbed bean sprouts for the mushrooms (they're expensive and my fiance's not a huge fan), and added cellophane noodles to the broth along with the shrimp. I'm also terrified of habaneros, so we just added sriracha tableside, like you do with pho. Make this dish though...it was easy, delicious, and very waistline friendly, even with the noodles.

tinajohnson's Review

daneanp
April 19, 2009
I do not understand how this recipe can have 4.4g of fat and 0.0% of calories from fat...

falljunelaker's Review

tuckyl
April 06, 2009
Light & spicy. Made as is except realized we had no green onions so substituted some red onions. Good, & would make again. For the poster who said it wasn't spicy, we've found that peppers can really vary & have sometimes encountered mild ones that were supposed to be spicy. This soup was definitely spicy so am guessing it might have been a problem with the odd mild pepper.

tuckyl's Review

creamcheese
February 07, 2009
Extremely good, as good as restaurant, and survives personal variations. Fresh lemongrass essential; lime rind strips good sub for kaffir leaves. Best with double the shrimp, and a whole can (14 oz) of lite coconut milk. Can sub 2 good-size serranos for the habanero. Also, very good with 4 oz whole-wheat angel hair pasta, cooked separately, then added at end. So low-cal, you can eat as much as you want....

creamcheese's Review

Ltoeat
February 03, 2009
I really enjoyed this. Changes: tofu instead of shrimp (cheaper), dried lemongrass instead of fresh, and lime peel instead of kaffir lime leaves. I agree with the other reviewers that there's not enough coconut - I would definitely make this again and double the coconut milk. But I liked the tomatoes. I thought it was a tasty recipe that with more coconut milk, would be stellar. Also, the accompanying sugar snap peas are delicious.

Ltoeat's Review

LauBuck
January 21, 2009
The soup was neither hot (spicy) or sour. It was okay, a little watery. The light coconut milk did not add much flavor to the soup and tomatoes did not belong.

lorilynn's Review

tinajohnson
January 19, 2009
It was very good, but a little on the 'brothy' side. I followed the suggestion of using lime peel, as I couldn't find kaffir lime leaves. I also used 1 lb of shrimp and omitted the tomatoes as my daughter doesn't like them. I served the suggested snow peas on the side, with the addition of some canned baby corn. I also served with white rice. We had some leftovers, so my husband combined the soup, vegetables and rice together...very good...hmmm...maybe any idea for the future. I'd make it again, with a few tweaks.

liz1379's Review

liz1379
January 15, 2009
Was very sour at first, but i couldn't find fresh lemongrass and had to subsitute a paste. I have a feeling i added way to much. Had a nice flavor after i added some salt. Will try to make again.