A CSN Stores Favorite:
Calphalon Enamel Cast Iron 5 qt. Round Dutch Oven
Tired of shrimp cocktail? Spice things up with a bowl of ginger lime shrimp soup! A perfect meal for the summer and early fall!
Ginger Lime Shrimp Soup
Servings: 8
Directions
1. Combine the chicken broth, ginger, lime juice, soy sauce and crushed lemon grass in a 5 quart
dutch oven and bring all to a boil. Remove from the heat. Cover the pan and allow the broth to steep for 60 minutes.
2. While the broth is steeping, heat a
skillet over medium high heat. Add the oil and
saute the mushrooms until they are tender. Remove from the heat and set aside.
3.
Strain the broth through a fine mesh sieve and return it to the pan.
4. Place the noodles in a heat proof bowl and cover them with hot water. Soak the noodles for 5 to 10 minutes, or until soft. Drain. Either leave noodles long, or snip with scissors to desired length. Return the
dutch oven to the burner. Over medium heat, bring the broth to a simmer.
5. Add the carrots and scallions and cook for 5 minutes or until the carrots are tender. Add the tofu and shrimp and cook for 1 minute or until hot. Add the edamame, snow peas, mushrooms and noodles and cook for an additional few minutes to heat through.
6. Serve immediately
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