South Beach Thai Shrimp Soup With Lime and Cilantro
1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1⁄4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1⁄2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1⁄4 cup lime juice
1⁄2 cup fresh cilantro, chopped or 1⁄2 cup chopped scallion
Heat oil in a large pot.
Add ginger and onion.
Cook, stirring frequently for about 3 minutes.
Add broth and red pepper flakes and 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.