Recipe information
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
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Preparation
Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.