Thai Shrimp & Rice Soup

READY IN: 25mins
Recipe by LifeIsGood

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.*

Top Review by PanNan

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.

Ingredients Nutrition

Directions

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

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