Thai Shrimp & Rice Soup

Submitted 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.*"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 cups chicken broth, low-sodium
• 1 -2 teaspoon sriracha sauce (chile-garlic sauce)
• 1 celery rib, thinly sliced on an angle
• 1 medium carrot, peeled, quartered lengthwise and thinly sliced
• 4 inches piece lemongrass, thinly sliced (see note in description)
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 lb medium shrimp, raw, without tails, peeled and deveined
• 2 cups cooked rice, preferably jasmine
• 1 freshly squeezed lemon, juice of (3 to 4 T.)
• 1⁄2 cup fresh cilantro leaves, coarsely chopped

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!

Reviews

[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.

 

[IngridH]

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

 

[Baby Kato]

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.