Soy Ginger Shrimp and Rice Soup
Ingredients
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon grated fresh ginger
- 1/2 to 3/4 teaspoon cayenne pepper higher amount is pretty spicy!
- 5 cups chicken broth
- 2 to 3 teaspoons soy sauce divided
- 2 tablespoons lime zest from around 2 large limes
- 1/2 cup uncooked long grain rice
- 1 cup unsweetened coconut milk
- 2 cups about 6 large chopped white mushrooms
- 1/2 cup 1/2 large chopped onion
- 1 heaping tablespoon chopped fresh cilantro
- 16 ounces medium 41 to 50 per pound shrimp, peeled and deveined (tail shells removed)
- 2 tablespoons fresh lime juice
- Garnishes: chopped green onion and cilantro
Instructions
Directions
- In a large saucepan, combine peanut oil, ginger and cayenne pepper over medium heat; sauté for 1 minute. Add chicken broth, 2 teaspoons soy sauce, and lime zest; bring mixture to a boil. Stir in rice, cover, reduce heat and simmer 15 minutes.
- Stir in coconut milk, mushrooms, onion and cilantro. Bring to a boil; reduce heat and simmer, covered and stirring occasionally, for 5 minutes.
- Add shrimp and simmer, uncovered, for 3 to 5 minutes or until shrimp are cooked through and turn pink. Remove from heat and stir in lime juice. Taste and add remaining 1 teaspoon soy sauce, if needed. Season to taste with salt and pepper.
- Serve hot, garnished with chopped onion and cilantro.