Ingredients
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1 tablespoon canola oil
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3 tablespoons fresh ginger, minced
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1 small onion, thinly sliced
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5 cups reduced-sodium chicken broth
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1/4 teaspoon red pepper flakes
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1 head napa cabbage, thinly sliced (about 3 cups)
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1 1/2 lbs shrimp, peeled and deveined
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2 tablespoons asian fish sauce
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2 teaspoons lime zest
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1/4 cup lime juice
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1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion
Instructions
- Heat oil in a large pot.
- Add ginger and onion.
- Cook, stirring frequently for about 3 minutes.
- Add broth and red pepper flakes and bring to a low boil.
- Add cabbage and cook for approximately 2 to 3 minutes.
- Add shrimp, lime zest and lime juice.
- Cook just until shrimp turns pink.
- Serve hot sprinkled with cilantro or scallions.