Chinese-Style Shrimp Soup Recipe   



1/4 cup water
1 tablespoon cornstarch
4 cups low-sodium chicken broth
3 carrots, thinly sliced
1/2 pound small shrimp, peeled and de-veined
1 cup thinly sliced cabbage
2 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, rinsed and drained
1/4 pound snow peas, trimmed
2 tablespoons soy sauce
2 teaspoons dark sesame oil



1. In a small bowl, mix the water and cornstarch until blended. Set aside.


2. In a large saucepan, bring the broth and carrots to a simmer. Cook for 5 minutes. Add the shrimp, cabbage, green onions and water chestnuts. Simmer for 4 minutes.


3. Remix the cornstarch mixture; stir into the broth with the snow peas. Cook, stirring, until slightly thickened. Stir in the soy sauce and sesame oil, then serve

Serves 4