This is a super fast, easy, healthy weeknight meal I just made up. You can sub any green in there for the kale. I would recommend napa cabbage for something a lil sweeter and dandelion greens for something a lil more bitter. Spinach is also always a good stand by! Having chicken broth/stock in your pantry is the best time-saver for these quick soups.
Omit the sugar for any of you paleo folks. This recipe is also gluten-free.
I had this meal whipped up in 15 min start to finish. You can definitely do this!
- ¼ lb peeled/deveined shrimp (I just thawed out some frozen ones in the fridge all day)
- 2 green onion stalks
- 4 cups chicken stock/broth
- ½ bunch kale or other leafy green
- ½ cup mushrooms
- ½ tsp white pepper
- Dash of salt
- 1 TB fish sauce
- 1 tsp sugar (optional)
- Add chicken broth to a pot and turn up the heat to high
- Dry the shrimp thoroughly with a paper towel. This makes the shrimp balls bouncier and have better texture!
- Using a big cleaver, mince the shrimp into a chunky paste. You can also do this in your food processor if you like! I just didn’t feel like cleaning all the pieces for a small meal.
- Add white pepper, salt, and minced green onions on top of the shrimp and mince some more, folding the seasonings into the shrimp.
- By now your broth is probably boiling.
- Form 1 inch balls of the shrimp and drop into the boiling broth. Repeat till all the shrimp is gone. I had about 7 or 8 balls.
- Remove the stalk from the kale and thinly slice leaves into ribbons.
- Chop the stalk into small pieces.
- Thinly slice the mushrooms.
- Add the chopped kale stalk & mushrooms to the soup and let cook for about 3 min.
- Once it comes back to boil, add kale leaves, fish sauce, and sugar. Taste and add more fish sauce or sugar as desired. Cook for another minute to let kale finish cooking.
- Serve immediately with some cilantro & fresh ground black pepper on top.