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Prep Time
10 mins
Total Time
30 mins


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


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Main Dish

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
2 g
25 g
1 g
135 mg
15 g
940 mg
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