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    You are in: Home / Recipes / Thai Shrimp and Rice Soup Recipe
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    Thai Shrimp and Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    chia's Note:

    This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
    2. 2
      Simmer until ginger is softened, about 15 minutes.
    3. 3
      Strain in a sieve lined with paper towels, and discard solids.
    4. 4
      Return to stockpot.
    5. 5
      Add rice, simmer uncovered 15 minutes.
    6. 6
      Add shrimp and cook through until it turns pink, 3-4 minutes.
    7. 7
      Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
    8. 8
      Remove from heat, stir in lime juice.
    9. 9
      Garnish with lime wedges and extra basil or cilantro.

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    Ratings & Reviews:

    • on January 16, 2004

      55

      This is a rich and full of flavor soup. Very warming and sinus clearing. Great for a cold. I added 1 extra cup of basmati brown rice and put in 2 cups of shrimp. I used thai basil which I had frozen from the garden. I added keffer lime leaves as well. Being I used brown rice I had to simmer it 30 minutes then added the shrimp. I used 2 tablespoon red curry paste because thats what I had on hand and we like heat. I used dried porcini mushrooms broke into pieces, soaked, strained, adding the mushrooms and soaking juiced to the broth after step #4. Very good and easy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2004

      45

      Very good flavorful soup with very easy-to-follow directions that went together very quickly. I used a bit more shrimp than indicated and subsituted ground corainder (for the seeds) but otherwise followed the directions exactly as written. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2004

      55

      This is a wonderful soup. I used about 400g of chicken thighs and also put in a couple of kaffir lime leaves and used a chilli sambal that I had in my refrigerater. I also took the choice of cilantro as I just love that and also didn't have Thai basil. My grandson is coming up this weekend so will be making this again using prawns this time as I know he will love it. Thanks chia for a easy full of flavour recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Shrimp and Rice Soup

    Serving Size: 1 (467 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 281.9
     
    Calories from Fat 123
    43%
    Total Fat 13.6 g
    21%
    Saturated Fat 10.1 g
    50%
    Cholesterol 7.2 mg
    2%
    Sodium 710.9 mg
    29%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.6 g
    18%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    green curry paste

    ginger

    medium shrimp

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