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    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.

    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.

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    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”