Rating: 4 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 4
  • 4 star values: 11
  • 5 star values: 6

Fine-tune the taste of this filling soup as you wish—intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side.

Recipe by Cooking Light December 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.

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  • Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.

Nutrition Facts

315 calories; calories from fat 20%; fat 6.9g; saturated fat 1.1g; mono fat 3.1g; poly fat 1.6g; protein 38.8g; carbohydrates 21.1g; fiber 1.6g; cholesterol 259mg; iron 5.2mg; sodium 644mg; calcium 113mg.
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