Thai Shrimp Soup with Rice
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- Level
- easy
- 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
Directions
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.
Tip
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