Recipe for spicy cabbage soup with shrimp
Serves 4
2tablespoons canola oil 2medium carrots, thickly sliced1large onion, halved lengthwise and thickly sliced1celery stalk, coarsely chopped4cloves garlic, chopped 1piece (1 inch) fresh ginger, chopped1pound green cabbage, cut into wedges, cored, and sliced1cup sake or white wine2tablespoons rice wine vinegarGenerous squeeze of limeSalt and pepper, to taste5cups chicken or vegetable stock1cup coconut milk1tablespoon unsalted butter1teaspoon chili-garlic paste½pound medium shrimp, peeled, deveined, and halved lengthwise¼cup chopped fresh cilantro1lime, cut into wedges (for serving)
1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, and celery. Cook, stirring often, for 8 minutes or until the onion softens. Add the garlic and ginger. Cook, stirring, for 3 minutes.
2. Turn the heat to medium-high and add the cabbage, sake or wine, vinegar, lime juice, salt, and pepper. Bring to a boil and simmer, stirring occasionally, for about 10 minutes or until most of the liquid evaporates.
3. Add the stock, coconut milk, butter, and chili paste. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and cook 1 to 2 minutes or until they turn opaque. Take care not to overcook them. Taste for seasoning and add more salt and pepper, if you like.
4. Ladle the soup into 4 bowls and sprinkle with cilantro. Garnish with lime. Adapted from “Stewed: A Collection of Soups & Braises from Sweet Basil’’
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