Asian Vegetable Soup With Shrimp

READY IN: 1hr
Recipe by JackieOhNo

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.

Top Review by Katherine

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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  4. 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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