+ Shrimp Recipe

Infuse the broth

Place 400 ml broth, sliced ginger (10 g) and smashed garlic clove in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let simmer uncovered for 5 minutes to infuse the ginger and garlic.

After 5 minutes, stir in 1 tsp fish sauce, 1 tbs fresh lime juice and 1/4 tsp salt. Taste and adjust seasoning if needed. Keep the broth at a low simmer while you prepare the shrimp and vegetables.

Sauté mushrooms

While the broth simmers, heat 1 tsp olive oil in a small nonstick skillet over medium-high heat. Add 1/2 cup sliced shiitake mushrooms and sauté 1.5–2 minutes until they begin to soften and release moisture.

Quick-sear the shrimp

Push the mushrooms to the side and add the shrimp (113 g) in a single layer. Sear 30–45 seconds per side, just until the shrimp start to turn pink and opaque (they will finish cooking in the broth).

Transfer the seared shrimp and mushrooms into the simmering broth. Add 1 cup thinly sliced napa cabbage and simmer 1–2 minutes, until the cabbage wilts and the shrimp are fully opaque and cooked through. Stir in the thinly sliced scallion (1 stalk) and simmer an additional 30 seconds. Taste and adjust with a tiny pinch of salt or another 1/4 tsp fish sauce if needed.

Remove and discard the larger pieces of ginger (if desired) with a slotted spoon. Ladle the hot soup into a bowl.

Garnish with fresh cilantro leaves (5 g), sliced red chili (optional), and a pinch of black pepper. Serve immediately with a lime wedge on the side to squeeze for extra brightness if desired.