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

    Thai Shrimp & Rice Soup. Photo by IngridH

    1/4 Photos of Thai Shrimp & Rice Soup

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    LifeIsGood's Note:

    This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
    2. 2
      Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
    3. 3
      Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
    4. 4
      Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
    5. 5
      Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
    6. 6
      Ladle the soup into warm bowls and enjoy!

    Ratings & Reviews:

    • on May 22, 2010

      45

      We enjoyed this soup for an easy after work meal and just served a salad with it. I didn't have lemongrass on hand, but did have lemongrass powder. I used 1 tsp of it and let it steep in a little of the hot broth before adding it to the pan. I think the actual lemongrass would have given it better flavor, but it was good just the same. Made for ZWT6.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2013

      45

      This was a wonderful soup! I loved the balance of hot and sour. I'd like to try making it with lime juice next time instead of lemon- usually what I combine when I use fish sauce. The sriracha added a nice bite in the back of the throat; not too hot, but a really nice compliment to the other flavors going on in here. This is a great way to use up a bit of leftover rice, and would also be great with chicken if you don't have shrimp on hand- heck, it'd be great even without meat added at all... Made for ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2011

      55

      My dh & I really enjoyed this spicy soup LIG. It was so good, made exactly as written, didn't change a thing. We were in flavor heaven. Seriously this is so good, bright bold flavors, shrimp and rice swimming in a lovely broth, yummmmmy. Thank you so much for sharing a new family favorite.

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

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    Nutritional Facts for Thai Shrimp & Rice Soup

    Serving Size: 1 (501 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.8
     
    Calories from Fat 25
    68%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 143.2 mg
    47%
    Sodium 2116.2 mg
    88%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.3 g
    17%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    sriracha sauce

    lemongrass

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