Using frozen shrimp that are already peeled and deveined makes super-quick work of this Asian-style soup. To thaw the shrimp, place them in a bowl of cool water and let stand for 15 to 20 minutes while you chop the veggies, changing the water once, then drain.
Serves 4
Prep: 15 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 15 minutes
6 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 pound peeled and deveined large shrimp
2 cups quartered cremini mushrooms
2 medium carrots, peeled and grated (½ cup)
2 cups thinly sliced green cabbage
½ cup canned sliced bamboo shoots, rinsed, drained, and cut into strips
½ to 1 serrano chile pepper, seeded, if desired, and minced
2 tablespoons minced fresh ginger
4 cloves garlic, minced
⅛ teaspoon ground white pepper
¼ cup rice wine vinegar
½ teaspoon sesame oil
1 large egg, lightly beaten
2 tablespoons sliced green onions
In a 6-quart slow cooker, combine the broth, shrimp, mushrooms, carrots, cabbage, bamboo shoots, serrano chile, ginger, garlic, and white pepper. Cover and cook for 4 hours on low or 2 hours on high, or until the shrimp are pink and opaque and the cabbage is tender.
Turn the slow cooker to high if using the low setting. Add the vinegar and sesame oil, and then the beaten egg. Stir the soup until the egg is cooked and slightly thickens the soup.
Serve, topped with the green onions and additional serrano pepper, if desired.