Shrimp in a Spicy Ginger-Cilantro Broth

This is a "souper" fast "souper" healthy soup I put together for my family....it only took 15

minutes to make!

Ingredients:

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.