Shrimp & vegetable soup with lemongrass & lime | Recipes | WW USA

Ingredients

• 1 tsp Sesame oil
• 1 large Uncooked onion, thinly sliced
• 8 oz Mushrooms, mixed exotic (shiitake, oyster, cremini), sliced
• 1 Tbsp, minced Garlic
• 2 large Red bell pepper, chopped
• 1 Tbsp Minced ginger
• 1 Tbsp Lemongrass, minced, or lemongrass paste
• 2 tsp Sambal oelek
• 4 cup(s) Reduced sodium chicken broth
• 2 cup(s) Water
• 8 oz Canned water chestnuts, rinsed, drained, sliced in half
• 2 cup(s), shredded Uncooked bok choy, thinly sliced
• 1 pound(s) Uncooked shrimp, medium-size, peeled, deveined (36-40 shrimp per lb)
• 1 Tbsp Low sodium soy sauce
• 2 Tbsp Fresh lime juice
• 2 Tbsp Fish sauce
• 1/2 cup(s), chopped or sliced Scallions, thinly sliced
• 2 Tbsp Cilantro, chopped (for garnish)
• 1 item(s) Lime, cut into 8 wedges