Ingredients for Asian Vegetable Soup With Shrimp
- 2 tablespoons coconut oil
- 2 leeks, chopped
- 2 celery stalks, chopped
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon white pepper
- 1 lb shredded carrots
- 1 1/2 lbs savoy cabbage, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 4 cups vegetable broth
- 2 cups water
- 1 lb large shrimp, peeled and deveined
- salt, to taste
- 2 1/2 lbs pre-packaged Asian vegetables
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How to Make Asian Vegetable Soup With Shrimp
- Melt 2 tablespoons of coconut oil in a large soup pot over medium heat.
- Add 2 chopped leeks, 2 chopped celery stalks, and 1 tablespoon of minced ginger. Sauté until softened, about 5-7 minutes.
- Stir in 1/2 teaspoon red pepper flakes and 1/4 teaspoon white pepper.
- 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.
- Add 2 tablespoons rice vinegar and 1 tablespoon soy sauce. Cook until the liquid is absorbed, about 2 minutes.
- Pour in 4 cups of vegetable broth (or chicken broth for richer flavor) and 2 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add 1 lb shrimp (peeled and deveined).
- Simmer gently for 5-10 minutes, or until the shrimp turn pink and are cooked through.
- Taste and season with salt to your preference.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
24g
Fat
20g
Carbs
5g
