(NC)—The end product this soup produces is very Asian in design, but it keeps the home-cooked taste intact. You can substitute the shrimp for chicken breast or incorporate both together for a true Asian experience. This soup goes well with a glass of Chardonnay or an imported beer.
1 Ontario Greenhouse red pepper
1 Ontario Greenhouse yellow pepper
1 green pepper
1 celery stalk
6 Ontario Greenhouse mini tomatoes on-the-vine
2 sprigs of fresh cilantro
1/4 cup (50g) minced ginger
2 cloves of garlic
4 cups (1 L) chicken stock
8 cooked shrimp
Salt and pepper to taste
1. Thinly slice red and yellow peppers, green pepper, carrot and celery.
2. Boil chicken stock and add cilantro and ginger to broth. Add vegetables including diced tomatoes. Simmer until vegetables are soft, add shrimp and remove from heat. Serve with fresh cilantro garnish.
Per Serving: about 84 calories, 7 g protein, 1 g fat, 3 g fibre, 14 g carbohydrates, 978 mg sodium.