Ingredients for South Beach Thai Shrimp Soup With Lime And Cilantro
- Canola Oil
- Fresh Ginger
- 1/2 medium yellow onion, chopped
- Reduced Sodium Chicken Broth
- 1/4 teaspoon red pepper flakes (or to taste)
- Napa Cabbage
- 1 pound raw shrimp, peeled and deveined
- Fish Sauce
- Zest of 1 lime
- Juice of 1 lime
- Fresh Cilantro
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How to Make South Beach Thai Shrimp Soup With Lime And Cilantro
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 tablespoon of grated fresh ginger and 1/2 cup chopped yellow onion. Cook, stirring frequently, for about 3 minutes, until softened.
- Pour in 4 cups of low-sodium chicken or vegetable broth and add 1/4 teaspoon of red pepper flakes (or to taste). Bring to a gentle simmer.
- Add 1 cup of shredded green cabbage and cook for approximately 2 to 3 minutes, until slightly tender.
- Gently stir in 1 pound of peeled and deveined shrimp, the zest of 1 lime, and the juice of 1 lime.
- Cook for 2-3 minutes, or just until the shrimp turns pink and is cooked through. Do not overcook.
- Serve immediately, garnished with 1/4 cup of fresh cilantro (or 2 tablespoons of chopped scallions) and an extra lime wedge if desired.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
7g
Fat
5g
Carbs
3g