Soy Ginger Shrimp and Rice Soup
In the mood for take-out? Skip the grease and sugar and make this better-for-you option. The rich, bold flavors will make this soup something you’ll look forward to at any point of the week. By adding brown rice, you get additional fiber to help you feel full with a better amount. Are you a practitioner? Check out our all-in-one system to grow your business.
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.
Notes
Courtesy of Fresh Tastes from A Well-Seasoned Kitchen by Lee Clayton Roper