Asian Shrimp Soup
This earthy Asian soup is perfect to warm you up on a cold day.
Tips
- Add red pepper flakes if you like more heat!
Makes 4 servings
Cooking time: 10 minutes
Ingredients
- 1 garlic clove, minced
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 Tbsp canola oil 15 mL
- 1-2 Tbsp red curry paste 15-30 mL
- 1 Tbsp low-sodium soy sauce 15 mL
- 8 cups low-sodium chicken broth 2 L
- 1 cup Shiitake mushrooms 250 mL
- 2 cups chopped Chinese cabbage 500 mL
- 2 Tbsp finely grated fresh ginger 30 mL
- 12 medium shrimp, peeled and deveined
- 2 green onions, sliced, for garnish
Instructions
- In saucepan, sauté garlic, onion, carrot and celery in canola oil over medium-high heat for about 3 minutes.
- Stir in curry paste, soy sauce, chicken broth and bring to boil over high heat.
- Add Shiitake mushrooms, Chinese cabbage and ginger. Cook for 3 minutes and add shrimp. Cover and cook for about 2 – 3 minutes or until shrimp turn pink.
- Serve in soup bowls and garnish with green onion.
Notes
Serving size: 1 1/2 cup (375 mL)
Nutritional Information
Per Serving
Calories | 170 |
Total Fat | 4.5 g |
Saturated Fat | 0.5 g |
Cholesterol | 25 mg |
Carbohydrates | 31 g |
Fibre | 6 g |
Sugars | 5 g |
Protein | 7 g |
Sodium | 290 mg |
Potassium | 294 mg |
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