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.

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

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