Source: Julie DesGroseilliers, Dt.P. | Catégorie: Soupes et ragoûts, Diabétique, Santé du cœur

Asian Shrimp Soup

This earthy Asian soup is perfect to warm you up on a cold day and canola oil'’s light taste won’t interfere with the soup’s layered flavors. Add red pepper flakes if you like more heat!

Asian Shrimp Soup


  • 1 garlic clove, minced
  • 1 small onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 Tbsp canola oil 15 mL
  • 1-2 Tbsp red curry paste 15-30 mL
  • 1 Tbsp low sodium soy sauce 15 mL
  • 8 cups low sodium chicken broth 2 L
  • 1 cup Shitake mushrooms 250 mL
  • 2 cups chopped Chinese cabbage 500 mL
  • 2 Tbsp finely grated fresh ginger 30 mL
  • 12 medium shrimp, peeled and deveined
  • 2 green onions, sliced (for garnish) 


  • 1. In saucepan, sauté garlic, onion, carrot and celery in canola oil over medium-high heat for about 3 minutes.
  • 2. Stir in curry paste, soy sauce, chicken broth and bring to boil over high heat.
  • 3. Add Shitake mushrooms, Chinese cabbage and ginger.  Cook for 3 minutes and add shrimp. Cover and cook until shrimp turn pink, about 2-3 minutes.
  • 4. Serve in soup bowls and garnish with green onion.


4 servings.


1 1/2 cup (375 mL)


Per Serving

Lipides4.5 g
Gras saturés0.5 g
Cholestérol25 mg
Glucides31 g
Fibres6 g
Protéines7 g
Sodium290 mg