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A delicious shrimp and cabbage soup made with curry paste and lime zest. Great for a quick weeknight meal with a bit of flair


  • Hot and Sour Cabbage Soup
  • Servings: Makes 4 servings
  • ¾ teaspoon Thai red curry paste
  • 5 cups vegetable broth
  • 1 teaspoon finely grated lime peel
  • 1 tablespoon minced peeled fresh ginger
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 8 ounces Napa cabbage, cut crosswise
  • 4 (4-oz) cans small shrimp, drained and rinsed (or 1 lb salad shrimp)
  • ¼ cup fresh lime juice


  • Heat a heavy large pot over medium heat.
  • Add curry paste and stir until it begins to stick to pan, about 4 minutes.
  • Stir in broth, lime zest, and minced ginger.
  • Bring to boil; reduce heat to medium and simmer 5 minutes.
  • Add mushrooms. Cook 3 minutes.
  • Add cabbage and shrimp; cook until cabbage begins to wilt, about 30 seconds
  • Stir in lime juice and serve.

Categories: Asian 
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