Asian Vegetable Soup With Shrimp
"I was at my local Korean produce market, where they were having a special on their pre-packaged Asian vegetables for green soup ( that's how they labelled it's). Essentially, it was just slivered Savoy cabbage and shredded carrots. I bought a 2-1/2 lb. package on an impulse, and then I had to come up with someone to do with it. Having had a heavy snowfall, I was glad to have this in the fridge and was able to create a delicious and easy soup."
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons coconut oil
- 2 leeks, white and light green parts only, halved and sliced
- 2 celery ribs, thinly sliced
- 1 inch piece fresh ginger, peeled and minced
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1⁄2 teaspoon white pepper
- 1 cup shredded carrot
- 2 lbs sliced savoy cabbage
- 2 tablespoons rice vinegar
- 3 tablespoons low sodium soy sauce
- 4 cups vegetable stock
- 1 1⁄4 cups water
- 1⁄2 lb large shrimp, peeled and deveined (31/40 size)
- salt, to taste (optional)
directions
- In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
- Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
- Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.
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Reviews
-
This is an excellent recipe; flavor is spot on. The rice vinegar, soy sauce, ginger and ground white pepper give this soup an incredible Asian flavor. I sauteed celery, julienned red pepper, sliced mushrooms with white onion instead of leeks. I also used chicken broth and water as I didn't have the veggie broth. Didn't have savoy cabbage either, so I used baby bok choy, baby spinach and baby kale salad mix for the "cabbage". I also spiralized some thick zucchini noodles and threw those in with the shrimp the last 3-5 minutes. I topped with a handful of fresh bean sprouts. This has amazing fresh flavor. Thanks Jackie!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
