1 tablespoon olive oil
2 tablespoons grated fresh ginger
Zest of 2 organic limes
1 teaspoon cayenne pepper (if you want completely authentic you can use 2 tsp red curry paste instead)
4 cups chicken broth
3 tablespoons oyster sauce sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, diced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
P.S.S. This soup is super yummy! I will admit that since made it the other night, I have actually dreamt about eating it every day since. LOL So be prepared to have cravings the next day :)
3 tablespoons olive oil
1 small onion, diced
4 cloves garlic, diced 2 quarts water
3 teaspoons ginger, minced
6 cups chicken stock / bone broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 head cabbage, cored and coarsely chopped
3 chicken breasts, diced
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar (this balances the acidity of the tomatoes)
*Can be enjoyed as a soup or poured over cooked short grain (sushi) rice.
8 cups Chicken Stock (or bone broth)
2 1/2 pounds boneless / skinless chicken thighs (chopped into 1/2” pieces)
1 tbsp Olive oil
1 tbsp Soy sauce
5 cloves Garlic, minced
1 tsp Ginger, minced
2 cups Bok Choy, chopped
10 large Mushrooms, chopped
1 12oz package of firm tofu (drained and diced into 1/4” pieces)
1 large Onion, diced
1/2 tsp cayenne pepper
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