Thai Shrimp Soup with Lime and Cilantro

Ingredients:

• 1 tbsp canola oil
• 3 tbsp minced fresh ginger
• 1 small onion, thinly sliced
• 5 cups low-sodium chicken broth
• 1/4 tsp red pepper flakes
• 1 (1/2-lb.) head napa cabbage, thinly sliced (about 3 cups)
• 1 1/2 lbs. fresh or thawed frozen shrimp, peeled and deveined
• 2 tbsp Asian fish sauce
• 2 tsp grated lime zest
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro

Makes 4 (2 1/4-cup) Servings

1. Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil.
2. Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest and lime juice; cook just until shrimp turn pink, about 1 minute. Serve hot, sprinkled with cilantro, if using.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is a wonderful hot soup that will quickly fill you up and leave you satisfied. I've always wanted to try Asian soup and shrimp. My mother and I had this soup for dinner last night and it  was so delicious. I never thought I would like hot Asian soup but I did as did my mother. The lime and ginger gave this soup a nice zing to it. You can also add diced carrots or cooked soba noodles to this soup when you're on later phases as well a scallions for a heartier and more authentic Asian taste. If you are craving Asian food but you don't want to go out, this soup taste lust like what you  would get at a restaurant and it's quick, easy and delicious.