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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a very easy and satisfying main dish soup. Ingredients:
14 large shrimp, peeled tail on |
1 cup baby bella mushrooms, washed and whole |
1/2 head cabbage, shredded |
1 box college inn culinary broth in thai coconut curry |
1/2 red onion, sliced into small slivers |
grape tomatoes & cilantro for garnish |
red pepper flakes |
black pepper |
Directions:
1. Pour broth into large pot on stove, medium heat (the broth here is key, if you can't find this brand you can use veg or chicken and add curry powder to taste & one cup coconut milk but the pre-seasoned broth is fabulous & makes this recipe oh so easy)
2. Add cabbage, mushrooms, onion
3. Add black pepper to taste (you shouldn't need salt unless you used the veg/chicken broth substitute) and 1/2 to 1 tbsp red pepper flakes (depending on the amt of fire you like)
4. Stir and simmer for about 20 minutes until veggies are soft and broth is hot
5. Add shrimp and simmer until pink about 3 minutes
6. Serve immediately with chopped cilantro and tomatoes
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