Thai Shrimp Soup with Rice
Prep Time
Serves
Cooking Mode
1 tsp vegetable oil
½ cup very thinly sliced red pepper
pinch hot pepper flakes
5 cups reduced-sodium chicken broth
1 pkg frozen uncooked shrimp (51/60 ct), thawed and peeled
4 tsp each, minced fresh ginger and fresh lime juice
1 tsp toasted sesame oil
1 ½ cups cooked Calrose rice
½ cup lightly packed cilantro leaves
½ cup mung bean sprouts
1 tsp vegetable oil
½ cup very thinly sliced red pepper
pinch hot pepper flakes
5 cups reduced-sodium chicken broth
1 pkg frozen uncooked shrimp (51/60 ct), thawed and peeled
4 tsp each, minced fresh ginger and fresh lime juice
1 tsp toasted sesame oil
1 ½ cups cooked Calrose rice
½ cup lightly packed cilantro leaves
½ cup mung bean sprouts
Directions
1Heat 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.
2Divide an equal portion of the rice, cilantro and bean sprouts between four bowls. Ladle in hot soup. Serve with lime wedges, if desired.
Tips
1
Add leftover cooked rice to soups and stews for more substance.
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Personal Note
Personal Note
