Thai Coconut Shrimp Soup

• servings: 4 servings

Ingredients

2 tablespoons olive oil

4 cloves garlic (minced)

4 teaspoons grated fresh ginger root

4 teaspoons minced lemongrass or lemongrass paste

1 teaspoon curry powder

1/2 teaspoon crushed red pepper flakes

4 cups vegetable broth

1 pound medium shrimp (peeled and deveined)

13 to 14 ounce can light coconut milk

2 cups Napa cabbage (finely shredded)

sea salt to taste

lime wedges (for serving)

fresh cilantro or parsley (for serving)

green onion (sliced, for serving)

Directions

In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.