Thai Shrimp Soup
1 T Vegetable Oil
3 T Fresh Ginger, Minced or from a tube in the herb section of the grocery store
1 Onion, Chopped
5 C Chicken Broth
1/2 t Red Pepper Flakes
3 Stalks Baby Bok Choy, Sliced
1 1/2 Lbs Shrimp, Peeled and Deveined, and tail taken off
2 T Asian Fish Sauce
2 t Grated Lime Zest
1/4 C Fresh Lime Juice
1/2 C Fresh Cilantro, Rough Chop
1/2 C Scallions, Sliced
Heat oil in a stock pot over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil. Add bok choy and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice, cilantro and scallions; cook just until shrimp turn pink, about 1 minute. Serve hot.
3 T Fresh Ginger, Minced or from a tube in the herb section of the grocery store
1 Onion, Chopped
5 C Chicken Broth
1/2 t Red Pepper Flakes
3 Stalks Baby Bok Choy, Sliced
1 1/2 Lbs Shrimp, Peeled and Deveined, and tail taken off
2 T Asian Fish Sauce
2 t Grated Lime Zest
1/4 C Fresh Lime Juice
1/2 C Fresh Cilantro, Rough Chop
1/2 C Scallions, Sliced
Heat oil in a stock pot over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil. Add bok choy and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice, cilantro and scallions; cook just until shrimp turn pink, about 1 minute. Serve hot.
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