Sunday, October 12, 2008

Shrimp in a Spicy Ginger-Cilantro Broth

This is a "souper" fast "souper" healthy soup I put together for my only took 15
minutes to make!


4 cups reduced-sodium chicken broth
1 bunch cilantro
2 inch knob of fresh ginger, unpeeled
2 cloves garlic
1 Thai chili pepper (I used red pepper flakes or omit for kids)
1 lb fresh cooked shrimp, peeled and deveined
1 cup frozen Asian-style vegetables (I used a Harvest mix)

Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, about 3 minutes, depending on the power of your appliance.  

Meanwhile, chop cilantro, including stems.  Reserve 1 cup of chopped leaves for garnish.  Thinly slice ginger.  Crush garlic cloves with the flat side of your knife.  Cut chili pepper in half; remove seeds if you want less heat in your soup.

When broth is hot, pout into a medium saucepan.  Add chopped cilantro stems and leaves (except reserved cup), ginger, garlic and chili pepper and cover.  Simmer over medium heat for 5 minutes.  Strain broth into the microwave-safe bowl, then return strained broth to saucepan.

Add shrimp and vegetables.  Cook for 3 minutes.  Garnish with remaining cilantro leaves.


Michelle said...

OH YUMMMMM!!! I am for sure going to try this. It's getting cold here in Oregon and this looks perfect for cold weather!

Hisako Hill said...

Hi, Janet

Thanks for the reciepe. It's our dinner tonight. I was just wondering what to cook tonight. Perfect timing!
Thank you.


Kelli said...

MMm...I love anything with cilantro! Thank you for the recipe.

Janet said...

Thank you for your comment Kelli! Sometimes I like to put lots of pepper in clear broths - clears things up instantly!