frozen uncooked shrimp (51/60 ct), thawed and peeled
each, minced fresh ginger and fresh lime juice
toasted sesame oil
1 1/2 cups
cooked Calrose rice
lightly packed cilantro leaves
mung bean sprouts
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.
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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