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- 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)
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- In a saucepan, heat canola oil over medium-high heat and sauté onion, garlic, carrot and celery 3 minutes.
- Stir in curry paste, chicken broth and bring to boil over high heat.
- Add Shiitake mushrooms, Chinese cabbage, ginger. Cook for 3 minutes and add shrimp. Cover and cook until shrimp turn pink, about 2-3 minutes.

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
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