Thai Shrimp Soup
Speak Easy Culinary Dishes
4 cups chicken broth
1 tsp. grated ginger root
1 small onion, thinly sliced
1 tsp red pepper flakes
3 cups Napa cabbage
1 lbs shrimp, peeled and de-veined
2 tsp. lime zest
¼ cup lime juice
Bring to a low boil.
Add cabbage and cook for approximately 2 to 3 minutes.
Add shrimp, lime zest and lime juice.
Heat chicken broth in a large pot.
Add ginger, onion, and red pepper flakes.
Cook, stirring frequently for about 3 minutes.
Cook just until shrimp turns pink.
Serve hot sprinkled with cilantro or scallions.
Biography: Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.
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