Best Thai Shrimp Rice Soup Recipes

Thai Shrimp & Rice Soup image

Provided by LifeIsGood

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups chicken broth, low-sodium
1 -2 teaspoon sriracha sauce (chile-garlic sauce)
1 celery rib, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
4 inches piece lemongrass, thinly sliced (see note in description)
2 tablespoons fish sauce
2 teaspoons sugar
1 lb medium shrimp, raw, without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
1 freshly squeezed lemon, juice of (3 to 4 T.)
1/2 cup fresh cilantro leaves, coarsely chopped

Steps:

*You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
Ladle the soup into warm bowls and enjoy!

Thai Shrimp and Rice Soup image

Provided by chia2160

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seed, crushed
2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra (to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedge (to garnish)

Steps:

Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
Simmer until ginger is softened, about 15 minutes.
Strain in a sieve lined with paper towels, and discard solids.
Return to stockpot.
Add rice, simmer uncovered 15 minutes.
Add shrimp and cook through until it turns pink, 3-4 minutes.
Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
Remove from heat, stir in lime juice.
Garnish with lime wedges and extra basil or cilantro.

THAI SHRIMP AND RICE SOUP image

Yield 4 People

Number Of Ingredients 11

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.