Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms               

 tags (edit): @Try Soon! @Vogel Bon Appetit Magazine Soup  

 

With authentic Asian flavor, this soup is a perfect light supper.

Ingredients

1 teaspoon vegetable oil
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 each kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon fresh ginger minced peeled
1 pound medium shrimp uncooked, deveined, peeled, halved lengthwise
4 ounces shiitake mushrooms stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Fresh cilantro chopped
Fresh green onions chopped
 

Instructions
 Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.

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Yields: 6 Servings
     Bon Appetit magazine, June 2006, page 138

 notes:  MARKET TIP: Using Thai Red Curry Paste is an easy way to add tons of flavor and some heat to your cooking. It is available in the Asian foods section of most supermarkets; at Asian markets, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.

1. Excellent, healthy and filling soup. I substituted lime rind for kaffir - I would say make the effort to get the kaffir as there is a slight bitter aftertaste with lime rind. Other than that it's wonderful. I also added tofu - firm. Do add the amount of lime juice recommended - it makes the soup what it is. Also, I used boullion cubes instead of canned chicken broth which might be greasy. I don't like anything in a can, so using fresh filtered water and cubes sounded better to me. I halved the amount of added oil and used safflower instead of vegetable. It was great - will make again when I can find kaffir!

2. I absolutely cannot believe this is so low fat. It's EXCELLENT! The only change I made was that I added the cilantro and green onions to the soup at the end, instead of when serving it. I also skimped on the lime juice at the end, adding the juice of half a lime instead of the whole amount - I thought that much lime just would overpower the soup.

3. Made this for friends and all liked it. Better than what I have had at restaurants. I bought the Thai Red Curry Paste and used a bit extra, then skimmed off the oil after adding the chicken broth to make the soup less greasy. Keeps well for leftovers on the second day too.

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