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This soup is actually really easy. I'll give you the recipe for a single meal, but you can easily double or triple it without screwing it up.
If you are vegetarian omit the shrimpies and use mushrooms!!
You will need:
1 14 ounce can of light coconut milk
2 cups of low sodium chicken broth
1 inch of ginger sliced, skin on (that's where a lot of the flavor is)
Lemongrass (I filled my tea ball up with dried lemongrass) (Or you can cut fresh lemongrass into 1-inch pieces)
The juice of one lime
1 tablespoon fish sauce
1 teaspoon dried basil
2 teaspoons sugar
1 teaspoon chili paste
2 teaspoons chili oil
Half a cabbage, shredded
1 lb raw, uncooked, tail-off shrimpies
1 package shirataki noodles, cut up (optional)
In a large saucepan combine coconut milk, broth, lemongrass and ginger. Slowly bring to a boil. It should take over 10 minutes.
Also while the milk/broth mixture is going, in another pan cook the cabbage in a little bit of olive oil. Add a few spoonfuls of water, cover and let go over medium heat for about 5 minutes.
Once the soup has come to a boil, add the sauce combination and let simmer for another 10 minutes.
Turn off the heat and add the cabbage, shrimpies, and optional noodles.
Remove the lemongrass and ginger and serve piping hot!
The shrimpies will be cooked in a moment by the hot soup. You don't want to overcook them, they can get tough, and no one likes tough shrimpies.
Enjoy!!
It seems like a drawn out, complicated ordeal, but it really only takes 20 minutes! And it's incredibly delicious, rich, and filling!
* If you prefer chicken instead of shrimp, cut a raw chicken breast into 1/2 inch cubes and add it at the same time as the sauce combination.
**As a vegan option, you can use vegetable stock, tofu, and mushrooms!!
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