Thai Shrimp Soup with Cilantro and Lime

• 1 tablespoon canola oil
• 3 tablespoons fresh ginger, minced
• 1 small onion, thinly sliced into half rings
• 5 cups reduced-sodium chicken broth
• 1/4 teaspoon red pepper flakes
• 1 head napa cabbage, thinly sliced
• 1 1/2 lbs shrimp, peeled and deveined
• 2 tablespoons asian fish sauce
• 2 teaspoons lime zest
• 1/4 cup lime juice
• 1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

Directions:

• Heat oil in a large pot.
• Add ginger and onion, cook, stirring frequently for about 3 minutes or until fragrant
• Add broth, fish sauce and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 5-7 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

Written by:
Just Paleo