Thai Shrimp Soup with Lime & Cilantro

Menu:
Thai Shrimp Soup with Lime & Cilantro || South Beach Quick & Easy
Chicken Coconut Curry Spring Rolls from Trader Joe's

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1-1/2 lbs shrimp, peeled and deveined
2 tablespoons Asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or chopped scallions

Heat oil in a large pot over medium heat. Add ginger and onion; Cook, stirring frequently for about 3 minutes. Add broth and red pepper flakes, increase heat and bring to a low boil.

Add cabbage and cook for approximately 2 to 3 minutes. Add shrimp, lime zest and lime juice. Cook just until shrimp turns pink, about 1 minute.

Serve hot sprinkled with cilantro or scallions.

NOTE: I used regular cabbage, and put the red pepper flakes on the side so it wouldn't be too spicy for the kids.