Shrimp Soup

- 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)
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.