With so much flavor going on in this soup and great textures from the creamy broth, wonderful shrimp and Napa cabbage, I know that this may become your favorite.
Ingredients:
ca.200g Shrimp or Seafood, medium
1 Cilantro or parsley, fresh
4 cloves Garlic
4 tsp Ginger, freshly grated
1 Green onion
1 Lime
2 cups china – cabbage or better Kimchi
1\2 l Coconut milk, light
4 cups Vegetable broth
4 tsp Lemongrass or lemongrass paste
1 tsp Curry powder
1/2 tsp pepper flakes
Sea salt
2 tbsp Olive oil
Instructions
In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the seafood and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk, and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.
