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