Name: Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms
Prep time: 20 minutes
Total time: 25 minutes
Yield: Makes 6 servings
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

With authentic Asian flavor, this soup is a perfect light supper.

Market tip:

Using Thai red curry paste is an easy way to add tons of flavor and some heat to your cooking. It is available in the Asian foods section of most supermarkets; at Asian markets, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.

Recipe notes

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