Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
ADVERTISEMENT
Recipe

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

serves
prep time: 10
cook time: 13

ingredients

  • 1 teaspoon vegetable oil
  • 3/4 teaspoon Thai red curry paste
  • 2 kaffir lime leaves or 1 teaspoon finely grated lime peel
  • 1 tablespoon minced peeled ginger
  • 1 pound uncooked deveined peeled medium shrimp, halved lengthwise
  • 1/2 cup shiitake mushrooms, stemmed, sliced 0.125 inch thick
  • 1 cup Napa cabbage, cut crosswise into 0.125 inch-thick slices (about 1 quart)
  • 1/4 cup fresh lime juice
  • Chopped fresh cilantro
  • Chopped fresh green onions

directions

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.

Market tip: Using Thai red curry paste is an easy way to add tons of flavor and some heat to your cooking. It is available in the Asian foods section of most supermarkets, at Asian markets, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.