4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

2 people found this helpful. Was it helpful to you? [Yes] [No]
MsPia July 16, 2012

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kerfuffle-Upon-Wincle January 02, 2014

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Baby Kato January 03, 2013

I made this on the stovetop. Based on the previous review I reduced the amount of cilantro used for the infusion and added fresh cilantro for garnish to taste. I quite liked it - I think next time I will try it with chicken instead of garlic since I prefer this over shrimp.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Deantini August 23, 2012
Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating