Thai Shrimp Soup with Rice

Prep time: 10min
Total time: 30min
Serves 4
1 tsp
vegetable oil
5 mL
1/2 cup
very thinly sliced red pepper
125 mL
Pinch hot pepper flakes
5 cups
Chicken Broth - 35% Less Sodium
1.25 L
2 cups
water
500 mL
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
ΒΌ of the recipe
calories
180
fat
2.5 g
saturated fat
0.5 g
carbs
25 g
protein
15 g
cholestrol
135 mg
fibre
1 g
sodium
940 mg
potassium
360 mg

Directions

  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 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.

Tip

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