Asian Vegetable Soup With Shrimp Recipe

Ingredients for Asian Vegetable Soup With Shrimp

• 2 tablespoons coconut oil
• 2 leeks, chopped
• Celery Ribs
• Fresh Ginger
• Garlic Cloves
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon white pepper
• Carrot
• Savoy Cabbage
• 2 tablespoons rice vinegar
• Low Sodium Soy Sauce
• Vegetable Stock
• Water
• Large Shrimp
• Salt to taste

How to Make Asian Vegetable Soup With Shrimp

1. Melt 2 tablespoons of coconut oil in a large soup pot over medium heat.
2. Add 2 chopped leeks, 2 chopped celery stalks, and 1 tablespoon of minced ginger. Sauté until softened, about 5-7 minutes.
3. Stir in 1/2 teaspoon red pepper flakes and 1/4 teaspoon white pepper.
4. Add 2.5 lbs of pre-packaged Asian vegetables (or 1.5 lbs savoy cabbage, thinly sliced, and 1 lb shredded carrots), and 2 cloves minced garlic. Cook until the cabbage is wilted and reduced by half, about 10-12 minutes.
5. Add 2 tablespoons rice vinegar and 1 tablespoon soy sauce. Cook until the liquid is absorbed, about 2 minutes.
6. Pour in 4 cups of vegetable broth (or chicken broth for richer flavor) and 2 cups of water.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
8. Add 1 lb shrimp (peeled and deveined).
9. Simmer gently for 5-10 minutes, or until the shrimp turn pink and are cooked through.
10. Taste and season with salt to your preference.