Recipe from Enlightened Soups, by Camilla V. Saulsbury
1 tablespoon canola oil
1 ½ tablespoons bottled Thai red curry paste
5 ¼ cups low-sodium chicken broth
2 teaspoons finely grated lime zest
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce (e.g., naam pla)
1 ½ teaspoons sugar
2 tablespoons cornstarch
1 pound fresh or frozen (thawed) medium shrimp, peeled, deveined, and halved lengthwise
4 ounces shiitake (or white) mushrooms, stemmed and sliced thin
4 cups napa cabbage, cut crosswise into 1/8-inch-thick slices
1/3 cup chopped fresh cilantro leaves
2 green onions, trimmed and thinly sliced
Optional: thinly sliced red chiles
Heat the oil in a heavy, large saucepan set over medium heat. Add the curry paste and stir until it begins to stick to the pan, about 4 minutes. Stir in the broth, lime zest, and ginger. Bring to a boil. Reduce the heat to medium and simmer 5 minutes.
In a small bowl whisk the lime juice, fish sauce, sugar, and cornstarch until blended.
Add the shrimp, mushrooms, and lime juice mixture to the pan. Cook until the shrimp begin to turn pink, about 3 minutes. Stir in the cabbage. Cook 1 minute until the cabbage begins to wilt. Season with salt and pepper to taste. Serve the soup sprinkled with the cilantro, green onions, and chiles, if desired. Makes 6 servings.
Nutrition Per Serving:
Calories 143; fat 3.7g; protein 19.9g; cholesterol 122.8mg; sodium 687mg; carbohydrate 6.8g