Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms

Name: Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms
Yield: Makes 6 Servings
Ingredients: 1 teaspoon vegetable oil; 3/4 teaspoon Thai red curry paste; 3 14-ounce cans low-salt chicken broth; 2 kaffir lime leaves or 1 teaspoon finely grated lime peel; 1 tablespoon minced peeled fresh ginger; 1 pound uncooked deveined peeled medium shrimp, halved lengthwise; 4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick; 8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups); 1/4 cup fresh lime juice; Chopped fresh cilantro; Chopped fresh green onions

By Bon Appétit Test Kitchen

May 31, 2006

Recipe notes