Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating

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!

• Ready In: 20 mins
• Serves: 4
• Yields: 1 1/2 cup

Ingredients

• 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)

Directions

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.