bonnie's asian spring soup
We love this soup! It is light, and very delicious with all the flavors we love in Asian cooking. It is super easy to make and only takes about 30 minutes to get it on the table! What are you waiting for? Enjoy!
yield
4 Cooking time is approximate. Once the shrimp and veggies are chopped, you are almost there!
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For bonnie's asian spring soup
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10 to 12jumbo shrimp, cleaned and cut in half
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6 cupsbetter than bouillon chicken broth
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1/2 cupor a medium size carrot, sliced thin
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1 cupnapa cabbage leaves. the heart is best.
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1/2 cupstringless sugar snap peas
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1/2 cupcelery hearts and leaves
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2 Tbschives
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2tablespoons soy sauce
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2tablespoons sesame oil
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1bay leaf
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kosher salt and coarse ground black pepper to taste
How To Make bonnie's asian spring soup
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1Clean the raw shrimp and remove the tails. Cut each shrimp in half. Return the shrimp to the refrigerator until needed.
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2Chop the vegetables and place them in piles on the cutting board. Slice carrots and celery thin. Cut peas in three pieces. Knife cute the Napa cabbage into thin strips. I remove most of the white part of the Napa cabbage. You will be adding each small pile to the soup as directed.
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3Fill a soup pot with 6 cups of Better Bouillon chicken broth and bring to a gentle boil. Add the bay leaf, sesame seed oil and soy sauce to the pot.
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4Add the sliced carrots and cook two minutes Then add the chopped celery hearts and cook two minutes. Finally, add the knife-cut Napa cabbage leaves, snap peas and chives to the pot and cook two minutes. This is where you season with salt and pepper to taste.
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5Add the shrimp to the pot and cook ONLY UNTIL SLIGHTLY PINK. 1 to 2 minutes. Then serve. Enjoy!
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Categories & Tags for BONNIE'S ASIAN SPRING SOUP:
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