Asian Shrimp Soup

Asian Shrimp Soup

This earthy Asian soup is perfect to warm you up on a cold day and canola oil's light taste won't interfere with the soup's layered flavours. Add red pepper flakes if you like more heat!  Recipe courtesy of www.canolainfo.org.

Makes
4
  • Ingredients
    • 1 small onion chopped (1)
    • 1 garlic clove minced (1)
    • 2 carrots julienned (2)
    • 2 stalks celery chopped (2)
    • 1 Tbsp canola oil (15 mL)
    • 1-2 Tbsp red curry paste (15-30 mL)
    • 1 Tbsp low sodium soy sauce (15 mL)
    • 8 cups low sodium chicken broth (2 L)
    • 1 cup Shiitake mushrooms (250 mL)
    • 2 cups Chinese cabbage chopped (500 mL)
    • 2 Tbsp fresh ginger finely grated (30 mL)
    • 12 medium shrimp raw, peeled and deveined (12)
    • 2 green onions sliced for garnish (2)
  • Directions
    1. In a saucepan, heat canola oil over medium-high heat and sauté onion, garlic, carrot and celery 3 minutes.
    2. Stir in curry paste, chicken broth and bring to boil over high heat.
    3. Add Shiitake mushrooms, Chinese cabbage, ginger. Cook for 3 minutes and add shrimp. Cover and cook until shrimp turn pink, about 2-3 minutes.

Nutritional Analysis

Serving Size
1 1/2 cups (375 mL)
Servings
4
Calories
170
Total Fat
4.5 g
Saturated Fat
0.5 g
Cholesterol
25 mg
Sodium
290 mg
Carbohydrates
31 g
Fiber
8 g
Sugars
5 g
Protein
7 g
Potassium
294 mg