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Make it Lunch: Asian Soup with Shrimp Dumplings
Time: 40 minutes
Yields: 4 Servings

• 4 cloves garlic, smashed, divided
• 1/2" piece fresh ginger, peeled and smashed, divided
• 1/2 lb med shrimp, peeled (tails removed) and deveined
• 1/4 c cilantro leaves
• 2 tsp cornstarch
• 2 Tbsp water
• 1 Tbsp reduced-sodium soy sauce
• 1/2 tsp toasted sesame oil
• 6 c reduced-sodium chicken broth
• 1 stalk lemongrass, smashed and tied in knot (see note)
• 1/2 tsp red-pepper flakes
• 1 c Garlicky Sautéed Greens

Directions:

Mince half of the garlic and ginger in food processor. Add shrimp and cilantro and pulse to combine. Dissolve cornstarch in water. Add to shrimp with soy sauce and oil. Pulse to combine. Set aside. Combine broth, lemongrass, red-pepper flakes, and remaining garlic and ginger in large saucepan over high heat. Bring to a boil. Reduce heat to low and let simmer. 3. Moisten hands and roll shrimp mixture into 12 balls while soup heats. When soup is simmering, drop in dumplings, one at a time. Simmer 6 to 7 minutes. Remove lemongrass. Divide greens evenly among 4 soup bowls and ladle soup and 3 dumplings on top of each. Note: Lemongrass is sold in the produce section; if it's not available, substitute 1/2 tablespoon of freshly grated lemon zest. Nutrition Information (per serving): Calories: 158 Fat: 5.5 g Protein: 20 g Carbohydrates: 9 g Fiber: 1 g Cholesterol: 111 mg Sodium: 507 mg

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