Asian shrimp soup

Asian shrimp soup

Asian shrimp soup

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

5 mL (1 tsp.) vegetable oil
125 mL (½ cup) sweet red pepper, cut in very thin strips
1 pinch hot pepper flakes
1.25 L (5 cups) sodium-reduced chicken broth
500 mL (2 cups) water
340 g (1 pkg.) frozen uncooked shrimp (51/60 count), thawed and peeled
20 mL (4 tsp.) minced fresh ginger
20 mL (4 tsp.) fresh lime juice
5 mL (1 tsp.) toasted sesame oil
375 mL (1½ cups) cooked rice
125 mL (½ cup) fresh cilantro leaves, lightly packed
125 mL (½ cup) bean sprouts

Directions

Heat oil in a large skillet until very hot. Add the red pepper and hot pepper flakes and fry for 1 minute. Add the water and broth and bring to a boil. Add the shrimp and cook over low heat for 1 or 2 minutes. Incorporate ginger, lime juice, and sesame oil.
Evenly divide the rice, cilantro, and bean sprouts into 4 bowls. Cover with hot soup. Serve with lime wedges (optional).

Chef’s secret
This Thai-inspired recipe uses rice in place of noodles. Adding leftover rice to your soups and stews is a great way to avoid waste and make you dishes more nutritious.