Asian Shrimp Soup
This earthy Asian soup is perfect to warm you up on a cold day and canola oil's light taste wont interfere with the soups layered flavors. Add red pepper flakes if you like more heat!
- 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.
1 1/2 cup (375 mL)
|Total Fat||4.5 g|
|Saturated Fat||0.5 g|
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