Shrimp and rice soup

JanaBy Jana      

November 1, 2014

Shrimp and rice soup 0 5 0

This dish gives a simple hearty shrimp-and-rice base which each diner can customize.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 4 Servings


1Combine 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.


3Heat 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.


5Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.


4 cups of chicken broth

2 cups water

1 cup instant long-grain rice

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

Sliced green onions

Chopped fresh cilantro


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