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.
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”
