Thai Shrimp Soup with Lime and Cilantro
Keep one or two Asian basics (like fish sauce) in your pantry and, with the addition of some fresh lime and ginger, you’ll be amazed at how easy it is to whip up a host of vibrant, one-pot dishes like this delicious spicy soup. For a heartier version, add cooked soba noodles in later phases. Top with chopped scallion in place of cilantro, if you’d like.
PREP TIME: 15 minutes
COOK TIME: 12 minutes 1 tablespoon canola oil 3 tablespoons minced fresh ginger 1 small onion, thinly sliced 5 cups lower-sodium chicken broth 1/4 teaspoon red pepper flakes 1 (1/2-pound) head napa cabbage, thinly sliced (about 3 cups) 1 1/2 pounds fresh or thawed frozen shrimp, peeled and deveined 2 tablespoons Asian fish sauce 2 teaspoons grated lime zest 1/4 cup fresh lime juice 1/2 cup chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil.
Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice; cook just until shrimp turn pink, about 1 minute. Serve hot, sprinkled with cilantro, if using.
Makes 4 (2 1/4-cup) servings
Per serving: 270 calories, 8 g fat, 1.5 g saturated fat, 38 g protein, 12 g carbohydrate, 1 g dietary fiber, 1,010 mg sodium