Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! 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.
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