BonniE !


We love this soup! It is light, and very delicious with all the flavors we love in Asian cooking. It is super easy to make and only takes about 30 minutes to get it on the table! What are you waiting for? Enjoy!


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4 Cooking time is approximate. Once the shrimp and veggies are chopped, you are almost there!
15 Min
10 Min
Stove Top


  • 10 to 12
    jumbo shrimp, cleaned and cut in half
  • 6 cups
    better than bouillon chicken broth
  • 1/2 cup
    or a medium size carrot, sliced thin
  • 1 cup
    napa cabbage leaves. the heart is best.
  • 1/2 cup
    stringless sugar snap peas
  • 1/2 cup
    celery hearts and leaves
  • 2 Tbs
  • 2
    tablespoons soy sauce
  • 2
    tablespoons sesame oil
  • 1
    bay leaf
  • ·
    kosher salt and coarse ground black pepper to taste



  1. Clean the raw shrimp and remove the tails. Cut each shrimp in half. Return the shrimp to the refrigerator until needed.
  2. Chop the vegetables and place them in piles on the cutting board. Slice carrots and celery thin. Cut peas in three pieces. Knife cute the Napa cabbage into thin strips. I remove most of the white part of the Napa cabbage. You will be adding each small pile to the soup as directed.
  3. Fill a soup pot with 6 cups of Better Bouillon chicken broth and bring to a gentle boil. Add the bay leaf, sesame seed oil and soy sauce to the pot.
  4. Add the sliced carrots and cook two minutes
    Then add the chopped celery hearts and cook two minutes.

    Finally, add the knife-cut Napa cabbage leaves, snap peas and chives to the pot and cook two minutes. This is where you season with salt and pepper to taste.
  5. Add the shrimp to the pot and cook ONLY UNTIL SLIGHTLY PINK. 1 to 2 minutes. Then serve. Enjoy!

Printable Recipe Card


Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Asian
Other Tag: Quick & Easy

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