4 cups low-sodium chicken stock
2 cloves garlic, sliced
2 small red chiles, sliced
1 tablespoon freshly grated ginger
2 tablespoons fish sauce
1/4 cup natural peanut butter
1 pound medium shrimp, cleaned, tail on
2 cups baby spinach
1 scallion, thinly sliced

In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.

Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.

To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

Whole Living, December 2011, page 70

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