Serves 4

2 tablespoons canola oil
2 medium carrots, thickly sliced
1 large onion, halved lengthwise and thickly sliced
1 celery stalk, coarsely chopped
4 cloves garlic, chopped
1 piece (1 inch) fresh ginger, chopped
1 pound green cabbage, cut into wedges, cored, and sliced
1 cup sake or white wine
2 tablespoons rice wine
vinegar
Generous squeeze of lime
Salt and pepper, to taste
5 cups chicken or vegetable stock
1 cup coconut milk
1 tablespoon unsalted
butter
1 teaspoon chili-garlic paste
½ pound medium shrimp, peeled, deveined, and halved lengthwise
¼ cup chopped fresh
cilantro
1 lime, cut into wedges (for serving)

1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, and celery. Cook, stirring often, for 8 minutes or until the onion softens. Add the garlic and ginger. Cook, stirring, for 3 minutes.

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2. Turn the heat to medium-high and add the cabbage, sake or wine, vinegar, lime juice, salt, and pepper. Bring to a boil and simmer, stirring occasionally, for about 10 minutes or until most of the liquid evaporates.

3. Add the stock, coconut milk, butter, and chili paste. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and cook 1 to 2 minutes or until they turn opaque. Take care not to overcook them. Taste for seasoning and add more salt and pepper, if you like.

4. Ladle the soup into 4 bowls and sprinkle with cilantro. Garnish with lime. Adapted from “Stewed: A Collection of Soups & Braises from Sweet Basil”