Thai Shrimp Soup with Rice

4
Easy
Soups

Characteristics

Nutritional Facts Per Serving

180
Calories
15 g
Protein
25 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 180
  • Lipides 2.5 g
    • Saturated fat  0.5 g
  • Cholesterol 135 mg
  • Sodium  940 mg
  • Carbs 25 g
    • fiber  1 g
  • Protein 15 g

Ingredients

  • 1 tsp vegetable oil
  • 1/2 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 1/2 cups cooked Calrose rice
  • 1/2 cup lightly packed cilantro leaves
  • 1/2 cup mung bean sprouts

Method

  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.
  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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