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The Boston Globe

Food & dining

Recipe for spicy cabbage soup with shrimp

Serves 4

2tablespoons canola oil
2medium carrots, thickly sliced
1large onion, halved lengthwise and thickly sliced
1celery stalk, coarsely chopped
4cloves garlic, chopped
1piece (1 inch) fresh ginger, chopped
1pound green cabbage, cut into wedges, cored, and sliced
1cup sake or white wine
2tablespoons rice wine
vinegar
Generous squeeze of lime
Salt and pepper, to taste
5cups chicken or vegetable stock
1cup coconut milk
1tablespoon unsalted
butter
1teaspoon chili-garlic paste
½pound medium shrimp, peeled, deveined, and halved lengthwise
¼cup chopped fresh
cilantro
1lime, cut into wedges (for serving)

1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, and celery. Cook, stirring often, for 8 minutes or until the onion softens. Add the garlic and ginger. Cook, stirring, for 3 minutes.

2. Turn the heat to medium-high and add the cabbage, sake or wine, vinegar, lime juice, salt, and pepper. Bring to a boil and simmer, stirring occasionally, for about 10 minutes or until most of the liquid evaporates.

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3. Add the stock, coconut milk, butter, and chili paste. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and cook 1 to 2 minutes or until they turn opaque. Take care not to overcook them. Taste for seasoning and add more salt and pepper, if you like.

4. Ladle the soup into 4 bowls and sprinkle with cilantro. Garnish with lime. Adapted from “Stewed: A Collection of Soups & Braises from Sweet Basil”

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