Prep 10 mins
Cook 10 mins
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 magazine...it 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!
- 4 cups chicken broth, reduced sodium
- 1 bunch cilantro
- 2 inches ginger, fresh, peeled
- 2 garlic cloves
- 1 chili pepper, Thai
- 1 lb cooked shrimp, peeled and deveined
- 1 cup frozen asian-style vegetables (can use steamed fresh)
- 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.
- Meanwhile, chop cilantro, including stems.
- Reserve 1 cup of chopped leaves for garnish.
- Thinly slice ginger.
- Crush garlic cloves with the flat side of your knife.
- Cut chili pepper in half: remove seeds if you want less heat in your soup.
- When broth is hot, pour into a medium saucepan.
- Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
- Simmer over medium heat for 5 minutes.
- Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
- Add shrimp and vegetables.
- Cook for 3 minutes.
- Garnish with cilantro leaves you've set aside and discard the rest.
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.
Very tasty! I made half a recipe, skipped the microwave step, and did not strain! I used carrots, broccoli, and snow peas. I loved the bits of ginger and garlic in the broth. I did cut back on the cilantro, but not by much! Tagged for Rookie Recipes, due 01/05/14.
Wow, we both loved this natural tasting soup. It was full of flavor and great textures, really quick and easy to make. I used yellow sweet peppers, green scallions and fresh peas for the vegetables in the soup. The shrimp were perfectly cooked, the broth was spicy and hot with a lovely after taste. I did cut back on the amount of cilantro used in the broth and garnish after reading the other reviews. Thank you for sharing this healthy recipe, which we will enjoy again.