Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating

READY IN: 20mins
Recipe by teresas

This is out of the Fall 2008 clean eating magazine...So I made this tonight...7/21/12...mine turned out very much like the photo in the was a pale yellow like chicken broth...not sure what happen with the 1st reviewer...I used steamed broccoli and threw in a touch of sliced chili pepper for additional color and heat...I do think that a splash of lime would really bring all the flavors together...hope you enjoy it!

Top Review by MsPia

I followed the recipe to a T.
For the veggies I used red bell peppers, peas and scallions.
I love cilantro but this was just a little too much.
The infused broth turned really dark green, almost brown and it did not look to appealing.
The shrimp acquired that color also.
Plus the 1 cup of chopped cilantro for garnish overpowers all the other flavors.
I think the recipe has a ton of potential with just a little tweaking.

Ingredients Nutrition


  1. Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
  2. Meanwhile, chop cilantro, including stems.
  3. Reserve 1 cup of chopped leaves for garnish.
  4. Thinly slice ginger.
  5. Crush garlic cloves with the flat side of your knife.
  6. Cut chili pepper in half: remove seeds if you want less heat in your soup.
  7. When broth is hot, pour into a medium saucepan.
  8. Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
  9. Simmer over medium heat for 5 minutes.
  10. Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
  11. Add shrimp and vegetables.
  12. Cook for 3 minutes.
  13. Garnish with cilantro leaves you've set aside and discard the rest.

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