Shed Kitchen: Gingered Shrimp Soup

When I started the Fat Flush plan again last week, I decided to try out some new recipes from the book. This one caught my eye right away; it’s so simply and requires very few ingredients! It’s also really fast…it only takes about 20 minutes, so it’s great for an weeknight dinner when you come home craving something hot and comforting!

Ingredients

4 cups no-salt-added vegetable broth

1/4 cup fresh ginger, sliced

1/4 tsp cayenne pepper

2 cups snow peas, trimmed and chopped into bite-sized pieces

1 pound shrimp, peeled and deveined (I used frozen)

1 lemon, cut into four wedges

2 tbsp fresh cilantro or parsley, chopped

Optional: 1/4 cup fresh green onions, 1 package House Tofu Shirataki noodles

This Is How We Do It

Add broth and ginger to a large pot and cover and simmer over medium-high heat for 15 minutes. (The ginger-infused broth smells delicious, and would probably be worth it to make just to cook rice in for stir-fry!)

Strain out the ginger and return the broth to the pan. Add the cayenne pepper and snow peas, simmering covered for about 5 minutes. (If using green onions or tofu noodles, add at this point.)

If using frozen shrimp, thaw in cold water for about 15 minutes.

Then add to the pot and cook until firm, about 3 minutes. Squeeze lemon wedges into individual bowls and garnish with cilantro or celery. (Don’t neglect this step, as it really does add nice flavor and a nutritional bonus!)

I LOVED this soup. It was hot and comforting like chicken noodle or miso, but it has a nice new flavor, and I really liked the change. The cayenne gives it a little kick so it’s good to eat if you’re feeling congested. The shrimp is nice and chewy and it just tastes really fresh!

I suggested adding the green onions, because I think they’d just give it some nice flavor and crunch, and you can add the tofu noodles (which are incredibly low in calories) if you want a little more bulk to the soup. However, as light as it is, I still found it filling enough! I added a side of steamed broccoli and an orange to make it a complete meal, and it was delicious. It would also be great with a vegetable sushi roll added to the meal! I think this is going to become a go-to soup, especially in the winter months.