4 cups chicken broth
1 tsp grated ginger root
1 small onion, thinly sliced
1 tsp red pepper flakes
3 cups Napa cabbage
1 lbs shrimp, peeled and de-veined
2 tsp lime zest
¼ cup lime juice
Heat chicken broth in a large pot.
Add ginger, onion, and red pepper flakes.
Cook, stirring frequently for about 3 minutes.
Bring to a low boil.
Add cabbage and cook for approximately 2 to 3 minutes.
Add shrimp, lime zest and lime juice.
Cook just until shrimp turns pink.
Serve hot sprinkled with cilantro or scallions.