Ingredients

1 teaspoon vegetable oil
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon minced peeled fresh ginger
1 pound uncooked deveined peeled medium shrimp, halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions

Directions

Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.