Thai Shrimp Soup with Rice

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 1 tsp vegetable oil 5 mL
  • 1/2 cup very thinly sliced red pepper 125 mL
  • pinch hot pepper flakes
  • 5 cups reduced-sodium chicken broth 1.25 L
  • 1 pkg frozen uncooked shrimp (51/60 ct), thawed and peeled 340 g
  • 4 tsp each, minced fresh ginger and fresh lime juice 20 mL
  • 1 tsp toasted sesame oil 5 mL
  • 1 1/2 cups cooked Calrose rice 375 mL
  • 1/2 cup lightly packed cilantro leaves 125 mL
  • 1/2 cup mung bean sprouts 125 mL

Directions

  • Step 1

    Heat the oil in a large saucepan until very hot. Add the red pepper and hot pepper flakes; cook, stirring, for 1 min. Add the broth and 2 cups (500 mL) water; bring to a boil. Stir in the shrimp and simmer for 1 to 2 min. Stir in the ginger, lime juice and sesame oil.

  • Step 2

    Divide an equal portion of the rice, cilantro and bean sprouts between four bowls. Ladle in hot soup. Serve with lime wedges, if desired.

Tip

Add leftover cooked rice to soups and stews for more substance.

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Nutrition Facts

  • Nutrition Description ¼ of the recipe
  • Calories 180
  • Fat 2.5 g
  • Saturated Fat 0.5 g
  • Carbs 25 g
  • Protein 15 g
  • Cholesterol 135 mg
  • Fibre 1 g
  • Sodium 940 mg
  • Potassium 360