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

    Average Rating:

    3 Total Reviews

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    • on January 16, 2004

      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!

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    • on August 06, 2004

      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!

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    • on May 04, 2004

      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.

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    Nutritional Facts for Thai Shrimp and Rice Soup

    Serving Size: 1 (469 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 283.7
     
    Calories from Fat 110
    38%
    Total Fat 12.2 g
    18%
    Saturated Fat 8.9 g
    44%
    Cholesterol 7.2 mg
    2%
    Sodium 723.3 mg
    30%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 7.8 g
    31%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    green curry paste

    ginger

    medium shrimp

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