Poached shrimp in ginger broth from The Washington Post by Linda Lau Anusasananan

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Notes about this recipe

  • Recipe Notes

    Can substitute Thai basil for parsley.

  • Laura on February 18, 2013

    You have to love how healthy this dish is. Flavor? Not so much. I used my homemade chicken broth, but still it was pretty bland. The ginger did not penetrate the broth -- I'd consider grating the ginger and then using a fine mesh strainer to pour the broth after cooking, in the hope that the broth would be imbued with more ginger flavor. Also, we felt that the mung bean sprouts not only did not add anything, but actually detracted from our enjoyment of the dish. I'd leave those out. On the plus side, it was pretty simple and quick (if you don't count the time spent shelling and deveining the shrimp.) Come to think of it, I might make this in future with broth made from shrimp shells.

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