Bon Appétit | June 2006
Ingredients: [‘vegetable oil’, ‘thai red curry paste’, ‘low sodium chicken broth’, ‘kaffir lime leaves’, ‘fresh ginger’, ‘medium shrimp’, ‘shiitake mushrooms’, ‘napa cabbage’, ‘fresh lime juice’, ‘fresh cilantro’, ‘green onion’]
Quantity of Ingredients: [“1 teaspoon vegetable oil”,”3/4 teaspoon Thai red curry paste”,”3 (14 ounce) cans low sodium chicken broth”,”2 kaffir lime leaves or 1 teaspoon finely grated lime peel”,”1 tablespoon minced peeled fresh ginger”,”1 lb uncooked deveined peeled medium shrimp, halved lengthwise “,”4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick “,”8 ounces napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)”,”1/4 cup fresh lime juice”,” chopped fresh cilantro”,” chopped fresh green onion”]
Number of Servings: 6
Steps: [‘Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes.’, ‘Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes.’, ‘Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes.’, ‘Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice.’, ‘Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.’]