Hot And Sour Soup With Shrimp Cabbage and Mushrooms

[Sportsmedjosh]

Hot And Sour Soup With Shrimp, Cabbage, Mushrooms
Click here for a printer-friendly version.
Hot and Sour Soup with Shrimp, Cabbage, and Mushrooms
Bon Appétit Test Kitchen, June 2006
Epicurious.com © CondéNet, Inc. All rights reserved.

3/4 teaspoon Thai red curry paste
3 14-ounce cans low sodium chicken broth
zest of one lime
1 tablespoon minced peeled fresh ginger
1 pound uncooked de-veined, peeled medium shrimp, halved lengthwise
1 cup assorted mushrooms, stemmed, sliced 1/8 inch thick
4 cups Napa cabbage, cut crosswise into 1/8-inch-thick slices
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions
Salt and pepper to taste
Extra Virgin Olive Oil

Heat a heavy bottomed pot on the stove. Add just enough olive oil to lightly coat the bottom of the pan. (About 1 tbsp)

Add curry paste and stir for about 2 minutes.

Add chicken broth, lime zest, and minced ginger. Bring to a boil and reduce heat to a simmer. Simmer for about 5 minutes.

Add shrimp and cook until shrimp turn pink (about 4 minutes).

Turn heat off and add cabbage.

Stir in lime juice.

Serve and enjoy! Sprinkle chopped cilantro and green onions over individual bowls.

Makes 6 servings

Nutritional Analysis
Serving Size: 1/6th of recipe
Calories 150 kcals
Protein 20 g
Carbohydrate 5 g
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2.5 g
Cholesterol 115 mg
Sodium 380 mg
Fiber 1 g
Potassium 356 mg
Calcium 76 mg
Market tip: Using Thai red curry paste is an easy way to add tons of flavor and some heat to your cooking. It is available in the Asian foods section of most supermarkets; at Asian markets, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.



Diabetic Exchanges
Protein 3
Fat 1
Carbohydrates .5