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.
4 cups fat-free, less-sodium chicken broth
2 cups water
1 cup instant long-grain rice (such as Minute brand)
1 tablespoon canola oil
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp, peeled and deveined
4 lime wedges
Bean sprouts (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)
Sliced jalapeño pepper (optional)
How to Make It
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.
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.
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 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.
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!
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!
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