Shrimp and Corn Assam Soup
Servings
8people
Servings
8people
Ingredients
  • 4tablespoons loose-leaf Assam black tea
  • 2tablespoons whole white peppercorns
  • 2tablespoons whole green cardamom pods, crushed
  • 4 hard cinnamon sticks, each 4 inches long
  • 13-inch piece fresh ginger, peeled and thinly sliced
  • 12cups water
  • 1/4cup soy sauce
  • 3tablespoons low-sodium fish sauce
  • 4 green onions, sliced into 1/2-inch pieces
  • 1teaspoon crushed red pepper flakesor to taste
  • 3ears fresh corn, husked
  • 3 medium, slender zucchini
  • 1pound raw shrimp, shelled and deveined
  • 1/4pound green or yellow wax beans, cut into 1/2-inch pieces
Instructions
  1. Make a cheesecloth bundle with tea leaves, peppercorns, cardamom pods, cinnamon sticks, and ginger. Bring 12 cups water to boil in a large stockpot. Remove from heat and add cheesecloth bundle; let steep for 4 minutes. Remove cheesecloth bundle and discard. Add soy sauce, fish sauce, green onions, and crushed red pepper flakes; adjust seasoning to taste.
  2. Steam corn for 5 minutes; remove from heat. Cut each ear into 1 1/2-inch rounds. Cut each zucchini lengthwise into four quarters; cut each quarter into 1/2-inch pieces using a diagonal cut.
  3. Return tea liquid to a simmer and add corn; simmer for 5 minutes. Add shrimp and simmer for 5 minutes, then add beans and simmer for 3 minutes. Add zucchini and simmer for 2 minutes, until crisp-tender. Serve.
Recipe Notes
Nutrition Facts
Shrimp and Corn Assam Soup
Amount Per Serving
Calories 109
% Daily Value*
Cholesterol 86mg 29%
Sodium 886mg 37%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 109 cal, 11% fat cal, 1g fat, 0g sat fat, 86mg chol, 14g protein, 11g carb, 2g fiber, 886mg sodium