Shrimp In A Spicy Ginger-Cilantro Broth - Clean Eating - cooking recipe

Ingredients

4 cups chicken broth, reduced sodium
1 bunch cilantro
2 inches ginger, fresh, peeled
2 garlic cloves
1 chili pepper, Thai
1 lb cooked shrimp, peeled and deveined
1 cup frozen asian-style vegetables (can use steamed fresh)

Preparation

Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
Meanwhile, chop cilantro, including stems.
Reserve 1 cup of chopped leaves for garnish.
Thinly slice ginger.
Crush garlic cloves with the flat side of your knife.
Cut chili pepper in half: remove seeds if you want less heat in your soup.
When broth is hot, pour into a medium saucepan.
Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
Simmer over medium heat for 5 minutes.
Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
Add shrimp and vegetables.
Cook for 3 minutes.
Garnish with cilantro leaves you've set aside and discard the rest.