Napa Cabbage And Shrimp Soup Recipes

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HOT-AND-SOUR SOUP WITH SHRIMP, NAPA CABBAGE, AND SHIITAKE MUSHROOMS



Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Mushroom     Low Fat     Quick & Easy     Low Cal     Shrimp     Winter     Cabbage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon vegetable oil
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon minced peeled fresh ginger
1 pound uncooked deveined peeled medium shrimp, halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions

Steps:

  • Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.

NAPA CABBAGE AND SHRIMP SOUP



Napa Cabbage and Shrimp Soup image

One way to imbue canh with flavor is to include lots of vegetables. This recipe, along with Opo Squash Soup (page 60) and Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), amply illustrates this technique. Here, the broth is further enriched with the addition of dried shrimp, which contribute both brininess and color. When I want a more special presentation, I cut the shrimp in half horizontally to yield two symmetrical halves. Once in the hot soup, the halves curl into beautiful spirals. This light soup is a great addition to nearly any Viet meal.

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

1 tablespoon canola or other neutral oil
1 small yellow onion, thinly sliced
1 heaping tablespoon dried shrimp, rinsed under hot water and chopped
3/4 teaspoon salt
1 tablespoon fish sauce
6 cups water
3 cups firmly packed sliced napa cabbage (1/4-inch-wide ribbons)
1/2 pound small or medium shrimp, peeled and deveined
1/8 teaspoon white pepper
1 scallion, green part only, thinly sliced

Steps:

  • In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the dried shrimp, salt, and fish sauce and cook for about 30 seconds to develop the flavors. Add the water, raise the heat to high, and bring to a boil. Skim and discard any scum that floats to the top. Add the cabbage and return to a boil. Lower the heat to a simmer and cook for 5 minutes, or until the cabbage has softened and the soup is golden. If you are not serving the soup right away, turn off the heat and cover.
  • Just before serving, return the soup to a simmer. Drop in the shrimp. When the shrimp have turned pink and curled, add the pepper. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and garnish with the scallion. Serve immediately.
  • Vietnamese soups are enjoyed throughout the meal, not just at the start, which means you may always go back for more as long as some is left. You use the same bowl for soup that you use for rice, so don't set aside the soup bowl when it is empty. In fact, it is a Viet tradition to ladle canh into a bowl containing a little rice. This practice of eating canh voi com (soup with rice) arose in times of hardship when meager diets consisted mostly of rice. Flavoring it with soup got people to consume more rice, which made them feel fuller. Nowadays, with food scarcity less of a concern for many people, canh still tastes good with a little rice in the bowl.

SHRIMP WITH NAPA CABBAGE AND GINGER



Shrimp With Napa Cabbage and Ginger image

Make and share this Shrimp With Napa Cabbage and Ginger recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch scallion
1 lb large shrimp, in shell peeled and deveined (16 to 20 per lb)
2 tablespoons medium-dry sherry
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 teaspoon salt
1 (2 lb) napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
3 tablespoons vegetable oil
1 teaspoon minced peeled fresh ginger
1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)
1 tablespoon soy sauce

Steps:

  • Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
  • Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
  • Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
  • Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil.
  • When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
  • Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes.
  • Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated.
  • Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
  • Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.

Nutrition Facts : Calories 272.6, Fat 12.7, SaturatedFat 1.8, Cholesterol 172.8, Sodium 1022.8, Carbohydrate 12.2, Fiber 3.4, Sugar 5.1, Protein 26.6

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