Elephant Bar Macau Shrimp Soup May 10 2013 4 Comments

Elephant Bar Macau Shrimp SoupServes 2
(our clever copycat recipe)
16 medium shrimp, shelled & tails on
1/2 cup fresh baby spinach
1/4 small red bell pepper, thinly sliced 
1 shiitake mushroom, thinly sliced 
2 green onions, sliced thin
3 cups fat free chicken broth 
2 teaspoons oil
1/4 cup rice wine
1 tablespoon lime juice
2 teaspoons chili garlic sauce
2 teaspoons fish sauce
1 teaspoon shrimp paste
Drain and rinse noodles. Stir seasoning ingredients in a bowl. Heat a nonstick wok on HIGH and add oil. Add shrimp, mushroom, bell pepper and stir fry 2 minutes. Add seasonings and stir fry 1 minute. Add chicken stock and green onions. Bring to a boil and cook 1 minute. Ladle into 2 big soup bowls and serve.
Nutritional Breakdown Per Serving
Calories: 129    Carbs: 4 grams     Protein:  5 grams
Fat: 6 grams     Sodium: 978 mg     WW Points Plus: 3