Ingredients
- 1 tablespoon oil (olive oil)
- 2 cloves garlic (minced)
- 2 1/4 teaspoons fresh ginger root (grated)
- 2 1/4 teaspoons minced lemongrass (or lemongrass paste)
- 1/2 teaspoon curry powder
- 1/8 teaspoon crushed red pepper flakes
- 14 ounces vegetable broth (or chicken broth)
- 12 ounces raw shrimp (medium shrimp, peeled and deveined)
- 14 ounces light coconut milk
- 1 cup shredded Napa cabbage (or Bok Choy, finely shredded)
- 1/8 teaspoon salt
- 1 cup cooked white rice (OPTIONAL)
- Lime wedges (for serving)
- Fresh cilantro (for serving)
- Green onion (sliced, for serving)
How to Make
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Step 1: In a medium pot over medium heat, add the olive oil, garlic, ginger and lemongrass.
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Step 2: Stir, then add the curry, crushed red pepper flakes and the broth.
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Step 3: Increase the heat to medium-high bringing the broth to a gentle boil.
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Step 4: Add the shrimp and reduce the heat. Simmer for 3 minutes.
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Step 5: Add the coconut milk, cabbage, and salt. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
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Step 6: Taste for seasonings.
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Step 7: Serve in bowls with about 1/3 cup cooked rice per bowl. Top with a squeeze of lime, some cilantro, green onion and additional crushed red pepper, if desired.
We hope you enjoy this recipe!
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