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Thursday, November 4, 2010

Spicy Asian Soup


Ingredients:
Medium Onion
Chicken Stock
Salt
Bragg's Amino Acids
Cilantro
Jumbo Shrimp (thawed)
Cayenne Pepper


Saute onions with Bragg's Amino Acid (about 2 Tbsp.) for about 3 minutes.  Add 1 can of soup stock and 1 cup of water.  Bring to a boil.  Salt and add Cayenne Pepper to taste.   If using cooked shrimp, add only after turning off the heat.  If using raw shrimp, add to pot and boil for another 3 to 5 minutes until shrimp is cooked.  Add cilantro last.

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