Thai Shrimp Soup

This is a recipe that my old roommate actually used to cook, and when she moved out, I became the new "owner". I love the slightly spicy flavor of the broth, and I usually end up adding some rice noodles to it to make it a little more substantial. This particular night I had a mixture of shrimp and scallops, but to be honest, the scallops did not add anything to this soup, I'll just stick with shrimp next time.

Thai Shrimp Soup

• 1 tablespoon canola oil
• 3 tablespoons fresh ginger, minced
• 1 small onion, thinly sliced
• 5-6 cups reduced-sodium chicken broth
• 1/4 - 1/2 teaspoon red pepper flakes (depending on your spice level desire!)
• 1 head napa cabbage, thinly sliced (about 3 cups)
• 1 1/2 lbs shrimp, peeled and deveined
• 2 tablespoons asian fish sauce
• 2 teaspoons lime zest
• 1/4 cup lime juice
• 1/2 cup fresh cilantro, chopped or chopped scallion
• 
  
• Heat oil in a large pot. Add ginger and onion. Cook, stirring frequently for about 3 minutes. Add broth and red pepper flakes and bring to a low boil. Add cabbage and cook for approximately 2 to 3 minutes. Add shrimp, lime zest and lime juice. If you're adding noodles, this is probably the time you would add those to the broth as well. Cook just until shrimp turns pink. Serve hot sprinkled with cilantro or scallions.