Yum! This soup was warm, spicy, and comforting. The key to this soup IS the toppings.....the green onion, the cilantro, the fresh jalpenos slices and the fresh-squeezed lime juice. Thanks for a delicious, healthy recipe!
This was just ok. I made it exactly to the recipe except I omitted the jalapeno as part of the toppings. I've had better Asian-inspired soups from Cooking Light.
This was delicious. I followed the recipe almost exactly (which I rarely do) the only change I made was to add extra garlic and regular chicken stock instead of low salt as that's what I had on hand. I served it with all the extra's, jalapeno, cilantro, green onion and a squeeze on lime juice, which made it very fresh tasting. The toppings were what really made this dish special so I wouldn't skip them. I also bought pea shoots to put on top in place of the bean sprouts but I forgot to put them on so I'll be trying them on the left overs. I wasn't sure how the chicken broth was going to work in this recipe with the lime but it was great. Probably not a special occasion worthy dish, but it was 5 stars tasty. Will definatly make again, it was so quick and easy. Yum.
A great basic recipe for a quick meal. Extras like cilantro, hot peppers, bok choy and spicy soy made it even better for us and will be a regular!
I realize that some people believe a recipe should be rated "as is". I understand what they're saying, but I enjoy reading and trying some of the suggestions made by other cooks. Their ideas inspire me to add or change ingredients that I might not have thought of. I like lots of flavor and tend to be picky about the food I serve. If you're creative in the kitchen and eager to share your ideas, I think it's wonderful. Thank you to all who have taken the time to do so. I'm sure many others would agree that your suggestions have helped us become better cooks!
People - review the recipes the way they are written and after you have tried them. Don't really care what you think it might be like or how you doctored it up to suit your personal taste.
Recipe is a great base, but I too made some modifications. I used asparagus, onion and shitake mushrooms. I doubled the garlic and red pepper flakes. For the soup base, I eliminated the water and added about a half cup of fresh squeezed lime juice, 1/4 cup of fresh cilantro (chopped), 2 Tbsp of Braggs Soy Aminos (healthier alternative to Soy Sauce), and fresh ground Himalayan Sea Salt to taste (amazing flavor and fabulous health benefits!) to the 4 cups of chicken broth and let it simmer for awhile for maximum flavor. I replaced the rice with Ramen Noodles since my husband loves noodle dishes and topped it off with the bean sprouts. Delish! Will definitely make this again!
I sautee the shrimp with a little onion, garlic, two or three sliced jalapenos, and some chopped baby bok choy. Although I use the red pepper flakes, I only remove about half of the jalapeno seeds. The amount of seeds you leave in the jalapenos controls the heat, which is essential to this soup and we prefer it spicy. I cook the rice by itself in chicken broth and add to soup as last step. My wife loves this soup and I make it regularly.
Delicious! Quick and easy with a beautiful presentation. Couldn't give the full 5 stars because the "heat" of the red pepper flakes fell to the bottom of the bowl with the rice. Sure gave a good kick at the end though!
It needs some salt on the shrimp, other than that, this recipe is very good, my daughters loved it... When I make it again, I'll use shrimp broth instead of chicken, and we'll see.
I'm still eating the leftovers today and I'm still pleased with the result. I couldn't get a hold of bean sprouts, so I used broccoli slaw as the substitution to maintain the crunchy factor in the soup. It probably doesn't have that crisp freshness of bean sprouts, but it still has the healthy crunchiness that's nice in a soup like this.
very quick, easy and flavorful. Since most of the ingredients I already had on hand, this soup came together in a blink of an eye. Great for a last minute dinner with a salad and a toasted roll. It will probably taste better the next day
I only give this recipe 4 stars because I did modify some, with the mods it was 5 star! First I didn't have rice so I used a box of couscous I had on hand and I also soaked the shrimp in milk with added seasoning overnight before cooking then I sauteed the jalapenos, garlic and green onions in the oil before adding them to the soup and it was awesome! Very filling and spicy, I think next time I will try adding a little coconut milk too.
I made this with langostinos, edamame, and acini de pepe because I had them on hand. I also altered the recipe by cooking the garlic, chopped jalapenos and green onions with the langostinos. The lime and cilantro are essential to this make this recipe a step above ordinary. I thought this was a really good, easy soup.
This soup was SO quick to make..I was surprised at how quickly it came together (maybe 10 minutes) (I used a defrosted bag of frozen shrimp.). I did add in the optional items (jalapeno, bean sprouts, cilantro) and it was really good! My husband and I both slurped it down. I'll definitely make this one again. So quick for a weeknight after work.
The bowl of soup in the picture looks so good, so I was really disappointed in the way the recipe turned out. I added mushrooms, soy sauce, jalapenos, cilantro, and lime juice. It still tasted like chicken stock with rice and shrimp, only it was also hot. I think the most disappointing part was the minute rice. If I made this again I would use a high quality rice, cooked beforehand and added in. I also think it might help to saute the jalapenos and other veggies in the stockpot before adding the stock to give the stock some flavor. All the flavor was in the shrimp. Then I would pour the stock over the shrimp in the soup bowls before serving so that they do not sit in the hot stock and overcook. But I am not planning on trying this again.
I used 5 cups of broth and one cup of water and used 1 tsp of red pepper to give it more kick. I also added about a TBS of soy sauce as well. The toppings are a must. I thought the soup was very good and will make it again for sure.
Hmmm...okay so the ultimate soup turned out pretty well but what I made was pretty far off the recipe so I'm only giving it 2 stars. I added all the optionals plus julienned carrots, shelled edamame, and snow peas. Sauteed the shrimp in sesame oil (as another reviewer suggested) w/the jalepano (minced). I also added low-sodium soy sauce and a bit of sriracha. FF, low-sodium chicken broth always lacks flavor for me unless it serves as merely a base; in this soup, since you're really only adding in toppings, it definitely needs more of a kick but the soy was a perfect add-in. In the end, with minimal work this recipe was easy to make excellent but the actual recipe itself? Needs work. Will make again though w/all the mods!
DELICIOUS! And so easy! I cut the recipe in half because it was just me tonight. I added all the "optional" ingredients except bean sprouts. I added frozen green beans instead. I also used ASIAN sticky rice, which I cooked ahead, then blended some up with the chicken broth and added back to the pan. Excellent!
Sounds like a good recipe. However, I don't keep instant rice, so would add regular rice at beginning and probably add some coconut milk for a really Thai feel.
I love this soup. Its perfect for a dinner and then for lunch that week. Very light with a great flavor. I also added some asparagus. The tips of about 6 of them.