Thai Shrimp Soup with Rice

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 tsp vegetable oil
  2. 1/2 cup very thinly sliced red pepper
  3. pinch hot pepper flakes
  4. 5 cups reduced-sodium chicken broth
  5. 1 pkg frozen uncooked shrimp (51/60 ct), thawed and peeled
  6. 4 tsp each, minced fresh ginger and fresh lime juice
  7. 1 tsp toasted sesame oil
  8. 1 1/2 cups cooked Calrose rice
  9. 1/2 cup lightly packed cilantro leaves
  10. 1/2 cup mung bean sprouts


  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.

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