Shrimp In A Spicy Ginger-Cilantro Broth - Clean Eating

• 4 cups chicken broth, reduced sodium
• 1 bunch cilantro
• 2 inches ginger, fresh, peeled
• 2 garlic cloves
• 1 chili pepper, Thai
• 1 lb cooked shrimp, peeled and deveined
• 1 cup frozen asian-style vegetables (can use steamed fresh)

1. Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
2. Meanwhile, chop cilantro, including stems.
3. Reserve 1 cup of chopped leaves for garnish.
4. Thinly slice ginger.
5. Crush garlic cloves with the flat side of your knife.
6. Cut chili pepper in half: remove seeds if you want less heat in your soup.
7. When broth is hot, pour into a medium saucepan.
8. Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
9. Simmer over medium heat for 5 minutes.
10. Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
11. Add shrimp and vegetables.
12. Cook for 3 minutes.
13. Garnish with cilantro leaves you've set aside and discard the rest.

chicken broth, cilantro, ginger, garlic, chili pepper, shrimp, frozen asian

Taken from www.food.com/recipe/shrimp-in-a-spicy-ginger-cilantro-broth-clean-eating-481837 (may not work)