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