Best 5 Thai Shrimp And Rice Soup Recipes

SHRIMP AND BROWN RICE SOUP

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.

THAI SHRIMP AND RICE SOUP

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 & RICE SOUP

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

Steps:

• In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

SHRIMP PAD THAI SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.