Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating
photo by KerfuffleUponWincle
- Ready In:
1 1/2 cup
- 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.
Questions & Replies
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I followed the recipe to a T. <br/>For the veggies I used red bell peppers, peas and scallions. <br/> I love cilantro but this was just a little too much. <br/>The infused broth turned really dark green, almost brown and it did not look to appealing. <br/>The shrimp acquired that color also. <br/> Plus the 1 cup of chopped cilantro for garnish overpowers all the other flavors. <br/>I think the recipe has a ton of potential with just a little tweaking.
After reading the other reviews I reduced the cilantro by half and found that amount quite pleasant. I almost always have the frozen Asian veg mix in the freezer so was all set. I enjoyed the shrimp and it made a nice change of protein and swapped the chicken broth in favor of clam juice and some water (the clam juice is pretty strong on it's own). For me it came together beautifully and made a very good dinner last evening along with a salad of "Asian salad greens" mix that I just had to try as it's new to this area.
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.
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<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>