Thai Shrimp Soup

Serves 4

4 cups chicken broth
1 tsp grated ginger root
1 sm onion, thinly sliced
¼ tsp red pepper flakes
3 cups Napa cabbage
1 lbs shrimp, peeled and deveined
2 tsp lime zest
¼ cup lime juice

Heat chicken broth in a large pot.
Add ginger, onion, and red pepper flakes.
Cook, stirring frequently for about 3 minutes.
Bring to a low boil.
Add cabbage and cook for approximately 2 to 3 minutes.
Add shrimp, lime zest and lime juice.
Cook just until shrimp turns pink.
Serve hot sprinkled with cilantro or scallions.


Posted on January 19, 2012, in Phase 2, Recipes, Seafood, Soup, Sugar detox. Bookmark the permalink. Comments Off on Thai Shrimp Soup.

Comments are closed.

%d bloggers like this: