Thai Hot and Sour Shrimp & Cabbage Soup
| Prep Time: 15 min | Serves: 13 |
| Cooking Time: 20 min | Yield: 13 cups |
With authentic Asian flavor, this hearty cabbage, ginger and mushroom soup studded with tiny salad shrimp is a perfect light supper.
Ingredients
- 2 tsp Red Curry Paste (gluten-free)
- 5 cups Organic Vegetable Broth
- 4 cups Water
- 1 tsp Lime Zest
- 1 tbsp Fresh Ginger Root
- 8 oz Baby Portabello Mushrooms
- 1 cup Nappa Cabbage
- 1 lb Raw Shrimp
- 1/4 cup Fresh Lime Juice
- 1/2 cup Scallions, Raw
- 1 cup Spinach, Raw
- 2 tbsp Clover Honey
- 1 tbsp Fish Sauce
- 3 tbsp Rice Vinegar
- 2 tbsp Butter
- 1 tbsp Chinese Five Spice Powder
- 1 tsp Salt
Directions
Heat butter a heavy large pot over medium heat and saute the scallions and mushrooms.
Add curry paste and stir until it begins to stick to pan, about 4 minutes.
Stir in broth, lime zest, and minced ginger.
Bring to boil; reduce heat to medium and simmer 5 minutes.
Cut the cabbage cross wise and chop the spinach leaves.
Add fish sauce, honey, rice vinegar, five spice, salt, cabbage, spinach and shrimp; cook until cabbage begins to wilt and the shrimp are pink about 1 minute.
Stir in lime juice and serve.