SHRIMP AND BROWN RICE SOUP
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in "Hot Sour Salty Sweet," by Naomi Duguid and Jeffrey Alford.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 14
Steps:
- Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp. Set aside.
- Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste. Alternatively, mince in a mini-chop.
- Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil. Stir in the garlic and lemon grass paste, and reduce the heat. Taste the water and add salt if desired. Cover and simmer 40 minutes until the rice is tender.
- Heat the oil over high heat in a wok or skillet, and add the shrimp mixture. Stir-fry until the shrimp begins to turn pink, about one minute. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup. Bring back to a simmer, and simmer five minutes. Taste and adjust seasonings.
- Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired. Have guests squeeze lime into their bowls.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 706 milligrams, Sugar 3 grams, TransFat 0 grams
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Nnenna Igwe
nigwe@yahoo.comThis is my new favorite soup recipe! It's so easy to make and it's always a hit with my guests.
Malik sajawal sultan
sultan-m42@gmail.comI made this soup in my slow cooker and it turned out perfect. It's a great way to have a hot and delicious meal ready when you get home from work.
Aianna Howard
h_a@gmail.comThis soup is a little pricey to make, but it's worth it. The ingredients are all high-quality and the flavor is amazing.
Malia
malia@aol.comI've made this soup several times and it's always a hit with my family and friends. It's a great way to use up leftover shrimp.
Laiba Nor
nor_l47@gmail.comThis soup is a lifesaver on busy weeknights. It's so easy to make and it always turns out delicious.
mzamani emmanuel
m_e@yahoo.comI'm not a big fan of shrimp, but I really enjoyed this soup. The broth is flavorful and the vegetables are cooked perfectly.
kqmaede
kqmaede@yahoo.comThis is a great recipe for a healthy and filling soup. I love that it's packed with vegetables and lean protein.
Indrakala Belbase
indrakala.b@aol.comThe soup was good, but I found the shrimp to be a little overcooked. I would cook them for a shorter amount of time next time.
Asha Fuller
fuller@yahoo.comThis soup is a little bland for my taste. I would add more spices next time.
MURSHAD LOG
lmurshad@hotmail.comI made this soup exactly as the recipe said and it turned out great. I didn't have any problems with the cooking time or the ingredients.
Ruson Ahmed
rusona@gmail.comI wasn't sure how I would like the combination of shrimp and brown rice, but I was pleasantly surprised. The two flavors go together really well.
TheHustleTeam
thehustleteam57@yahoo.comThis is a great recipe for a quick and easy weeknight meal. I love that I can just throw everything in the pot and let it simmer.
Derrico Holland
d19@hotmail.comI made this soup for my family and they all loved it! Even my picky kids ate it up.
Keithrick Chapman
k.c29@gmail.comThis soup was absolutely delicious! The flavors were so well-balanced and the shrimp were cooked perfectly. I will definitely be making this again.