This is a South Beach recipe that came from the Quick & Easy cookbook. It says it's supposed to take 15 minutes to prep and 12 minutes to cook. I was able to get this on the table in less than an hour (go me).
Tasty, quick and it has shrimp, which is my favorite fast food. This is a Phase 1 dish on the South Beach diet. You can add soba noodles to the recipe for later phases.
This says it serves four. Again, these people with their servings size...we polished off the whole thing.
THAI SHRIMP SOUP WITH LIME AND CILANTRO
1 tablespoon canola oil
3 tablespoons minced fresh ginger
1 small onion, thinly sliced
5 cups lower-sodium chicken broth
1/4 teaspoon red pepper flakes
1 (1/2 pound) head napa cabbage, thinly sliced (about 3 cups)
1 1/2 pounds fresh or thawed frozen shrimp, peeled and deveined
2 tablespoons Asian fish sauce
2 teaspoons grated lime zest
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil.
Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice; cook just until shrimp turn pink, about 1 minute. Serve hot, sprinkled with cilantro if using.
Serves 4 (2 1/4 cup servings). 270 calories a serving.
Notes: I left off the cilantro except for the garnish for the photo. I used just a bit over a pound of shrimp. I didn't use low salt chicken broth (it didn't taste salty to me). I used frozen shrimp from Costco.
Note: I might add a bit more spice next time so maybe throw in more of the pepper flakes or a bit of thai red chili.