THAI SHRIMP AND RICE SOUP

THAI SHRIMP AND RICE SOUP image

Yield 4 People

Number Of Ingredients 11

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Ingredients

4 cups chicken broth, low-sodium
1 to 2 teaspoons chile-garlic sauce (also called sri racha)
1 rib celery, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
1 4-inch piece lemongrass, thinly sliced
2 tablespoons fish sauce
2 teaspoons sugar
1 lb. medium shrimp without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
Freshly squeezed juice of 1 lemon
1/2 cup coarsley chopped fresh cilantro

Steps:

1. Put the chicken broth, chile-garlic sauce, celery, and carrot in a medium saucepan and bring to a simmer. Add the lemongrass, fish sauce, and sugar and simmer another 5 minutes. 2. Sir in the shrimp and rice and simmer just until the shrimp are pink and opaque, 2 to 3 minutes more. 3. PUll the saucepan from the heat and stir in the lemon juice and cilantro. Ladle the soup into warmed bowls.

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