Hot And Sour Cabbage Soup
From jo_jo_ba 17 years ago
- 15 minutes to make
- Serves 4
With authentic Asian flavor, this hearty cabbage, ginger and mushroom soup studded with tiny salad shrimp is a perfect light supper. Only 3 pts for each serving for Weight Watchers (168.4 calories, 1.8g fat, .7g fibre, 25g protein)
Ingredients
- ¾ teaspoon Thai red curry paste shopping list
- 5 cups vegetable broth shopping list
- 1 teaspoon finely grated lime peel shopping list
- 1 tablespoon minced peeled fresh ginger shopping list
- 4 ounces shiitake mushrooms, stemmed and sliced shopping list
- 8 ounces napa cabbage, cut crosswise shopping list
- 4 (4-oz) cans small shrimp, drained and rinsed (or 1 lb salad shrimp) shopping list
- ¼ cup fresh lime juice shopping list
How to make it
- Heat a heavy large pot over medium heat.
- Add curry paste and stir until it begins to stick to pan, about 4 minutes.
- Stir in broth, lime zest, and minced ginger.
- Bring to boil; reduce heat to medium and simmer 5 minutes.
- Add mushrooms. Cook 3 minutes.
- Add cabbage and shrimp; cook until cabbage begins to wilt, about 30 seconds
- Stir in lime juice and serve.
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