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Prep Time
10 mins
Total Time
30 mins
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

Method

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.
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Characteristics

Main Dish

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
180
Fat:
2
Carbs:
25
Fibre:
1
Cholesterol:
135 mg
Protein:
15
Sodium:
940 mg
Potassium:
360