Ingredients

• 1 teaspoon vegetable oil
• 3/4 teaspoon Thai red curry paste
• 3 14-ounce cans low-salt chicken broth
• 2 kaffir lime leaves or 1 teaspoon finely grated lime peel
• 1 tablespoon minced peeled fresh ginger
• 1 pound uncooked deveined peeled medium shrimp, halved lengthwise
• 4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
• 8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
• 1/4 cup fresh lime juice
• Chopped fresh cilantro
• Chopped fresh green onions

Instructions

1. Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.