| 13 | 30 | 136 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 or napa) cabbage, raw |
| 22 tbsp minced | Ginger root |
| 12 medium | Shrimp, raw (peeled and deveined) |
| 2 green onion (stem) | Green onion (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.
| Meat | 0.2 |
| Vegetables | 3.1 |
