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Asian Shrimp and Vegetable Soup

December 1, 2012

It’s late fall. Almost winter. Now I’m ready for soup and tea at every hour of the day. Winter is such a dead season for me. Well… I bake more… ovens heat the apartment. Awesome.

I’d like nothing more than to drink tea and catch up on pop culture. I am too busy running around the other 3 seasons when the temperature goes above 40 Fahrenheit.

Asian cuisine intimidates me for some reason, but this is insanely simple. I figured it was a good way of dipping my toe in their insanity.

It’s filling, but light enough that you feel good about your dining choice. Plus, there’s no weird ingredient that have you at the Asian market scratching your head. Those recipes intimidate me.

It’s also nice that it can be a one-pot meal. Sauté the green onions. Followed by mushrooms, carrots and garlic.

After that, it’s everything else. Oh yea. My folks weren’t huge fans, but I think that’s because the meat and potatoes were missing.

You can expect a Polish soup in the near future so that I can fulfill their requirements for dinner. Ha.

Rating: 4 out of 5

Recipe can be found here

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