Rush Hour Gourmet: Poached Shrimp in Ginger Broth

The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil.

Makers 2 or 3 servings

1 pound raw, shell-on jumbo shrimp

1 small red chile pepper

2 scallions

1 small clove garlic

1 1/2-inch piece gingerroot

2 cups loosely packed fresh mung bean sprouts

1/3 cup packed cilantro leaves

1/3 cup packed flat-leaf parsley leaves

4 cups homemade or no-salt chicken broth

2 teaspoons fish sauce, or to taste, for garnish

2 teaspoons toasted sesame oil, for garnish

1. Bring 8 cups of water to a boil in a large pot.

2. Meanwhile, peel, devein, and rinse the shrimp. Stem and seed the red chile pepper; cut it crosswise into thin slices. Trim the scallions; cut the white and light-green parts into thin slices. Mince the garlic. Peel the ginger; cut it into wide slices or slivers.

3. Reduce heat to low, add the shrimp; cook uncovered for 1 or 2 minutes, until just barely opaque.

4. Place the bean sprouts in a large colander. Carefully pour the shrimp and their cooking water over the sprouts (discarding the water), then transfer the sprouts and shrimp to individual serving bowls. Scatter the cilantro, parsley, scallions, garlic and chili pepper (to taste) over each portion.

5. Heat the broth and ginger in the same pot (no need to rinse it out). Bring just to a boil over high heat. Pour over the shrimp-and-sprout mixture. Drizzle with fish sauce and toasted sesame oil. Serve.

- Adapted from The Hakka Cookbook: Chinese Soul Food From Around the World, (University of California Press).

Per serving (based on 3): 230 calories, 36 g protein, 8 g carbohydrates, 5 g fat, 1 g saturated fat, 265 mg cholesterol, 410 mg sodium, 2 g dietary fiber, 4 g sugar