Asian Soup With Shrimp Dumplings
Garlic, the ‘hot’ herb has been cultivated in West Asia for more than 5,000 years. The fact that it improves blood circulation makes it a chart-topper on the aphrodisiacs list.

Ingredients:
4 cloves garlic, smashed
1.2 piece fresh ginger, peeled and smashed
1.2 med shrimp, peeled (tails removed) and de-veined
1.4 c cilantro leaves
2 tsp cornstarch (optional)
2 Tbsp water
1 Tbsp soya sauce
1.2 tsp sesame seed oil
6 c chicken broth
1 stalk lemongrass, smashed and tied in knot
1.2 tsp red pepper flakes
1 c garlicky sauteed greens (saute some bok choy or Chinese cabbage or cabbage with a little garlic for a few minutes or until wilted)

Method:
1. Mince half of garlic and ginger in food processor. Dissolve cornstarch in water. Add to shrimp with soya sauce, cilantro and oil. Set aside.

2. Combine broth, lemon grass, red pepper flakes, and remaining garlic and ginger in large saucepan over high heat. Bring to 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.

4. Remove lemon grass. Divide greens evenly among 4 soup bowls and ladle soup and 3 dumplings on top of each.

Nutritional info per serving:
Calories 156.2 Kcal, 5.3 g fat, 1.2 g sat fat, 110.6 mg chol, 506.7 mg sodium, 8.9 g carbs, 1 g total sugar, 0.8 g dietary fibre, 20.2 g pro