Thai Shrimp Soup


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.

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