This earthy Asian soup is perfect to warm you up on a cold day.

Tips

  • Add red pepper flakes if you like more heat!
Makes 4 servings
Cooking time: 10 minutes

Ingredients

  • 1 garlic clove, minced
  • 1 small onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 Tbsp canola oil 15 mL
  • 1-2 Tbsp red curry paste 15-30 mL
  • 1 Tbsp low-sodium soy sauce 15 mL
  • 8 cups low-sodium chicken broth 2 L
  • 1 cup Shiitake mushrooms 250 mL
  • 2 cups chopped Chinese cabbage 500 mL
  • 2 Tbsp finely grated fresh ginger 30 mL
  • 12 medium shrimp, peeled and deveined
  • 2 green onions, sliced, for garnish

Instructions

  1. In saucepan, sauté garlic, onion, carrot and celery in canola oil over medium-high heat for about 3 minutes.
  2. Stir in curry paste, soy sauce, chicken broth and bring to boil over high heat.
  3. 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.
  4. Serve in soup bowls and garnish with green onion.

Notes

Serving size: 1 1/2 cup (375 mL)

Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar. To download the latest recipes, visit diabetes.ca/calendar.

Nutritional Information

Per Serving
Calories 170
Total Fat 4.5 g
Saturated Fat 0.5 g
Cholesterol 25 mg
Carbohydrates 31 g
Fibre 6 g
Sugars 5 g
Protein 7 g
Sodium 290 mg
Potassium 294 mg
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