Chinese-style Shrimp Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An Asian staple, dark sesame oil adds intense flavor and only a little fat to this healthy but filling soup. Ingredients:
1/4 cup water |
1 tablespoon cornstarch |
4 cups low-sodium chicken broth |
3 carrots, thinly sliced |
1/2 pound small shrimp, peeled and deveined |
1 cup thinly sliced cabbage |
2 green onions, thinly sliced |
1 can (8 ounces) sliced water chestnuts, rinsed and drained |
1/4 pound snow peas, trimmed |
2 tablespoons soy sauce |
2 teaspoons dark sesame oil |
Directions:
1. 1. In a small bowl, mix the water and cornstarch until blended. Set aside.
2. 2. In a large saucepan, bring the broth and carrots to a simmer. Cook for 5 minutes. Add the shrimp, cabbage, green onions and water chestnuts. Simmer for 4 minutes.
3. 3. Remix the cornstarch mixture; stir into the broth with the snow peas. Cook, stirring, until slightly thickened. Stir in the soy sauce and sesame oil, then serve.
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