|20 min||10 min||4|
|1 clove(s)||Garlic (minced)|
|1 small||White onion (chopped)|
|2 medium||Carrots (diced)|
|2 medium stalk(s)||Celery (chopped)|
|1 tbsp||Canola oil|
|2 tbsp||Red curry paste (1-2 tbsp.)|
|1 tbsp||Soy sauce, low sodium|
|8 cup||Chicken broth (stock), low sodium|
|1 cup||Shiitake mushrooms, raw|
|2 cup shredded||Chinese (pe-tsai) cabbage, raw|
|22 tbsp minced||Ginger root|
|12 medium||Shrimp, raw (peeled and deveined)|
|2 green onion (stem)||Green onion, scallion, ramp (sliced for garnish)|
In saucepan, sauté garlic, onion, carrot and celery in canola oil over medium-high heat for about 3 minutes.
Stir in curry paste, soy sauce, chicken broth and bring to boil over high heat.
Add Shiitake mushrooms, Chinese cabbage and ginger. Cook for 3 minutes and add shrimp. Cover and cook for about 2 – 3 minutes or until shrimp turn pink.
Serve in soup bowls and garnish with green onion.