- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 tsp
- vegetable oil
- 5 mL
- 1/2 cup
- very thinly sliced red pepper
- 125 mL
- pinch hot pepper flakes
- 5 cups
- reduced-sodium chicken broth
- 1.25 L
- 1 pkg
- frozen uncooked shrimp (51/60 ct), thawed and peeled
- 340 g
- 4 tsp
- each, minced fresh ginger and fresh lime juice
- 20 mL
- 1 tsp
- toasted sesame oil
- 5 mL
- 1 1/2 cups
- cooked Calrose rice
- 375 mL
- 1/2 cup
- lightly packed cilantro leaves
- 125 mL
- 1/2 cup
- mung bean sprouts
- 125 mL
Directions
Step 1
Heat the oil in a large saucepan until very hot. Add the red pepper and hot pepper flakes; cook, stirring, for 1 min. Add the broth and 2 cups (500 mL) water; bring to a boil. Stir in the shrimp and simmer for 1 to 2 min. Stir in the ginger, lime juice and sesame oil.
Step 2
Divide an equal portion of the rice, cilantro and bean sprouts between four bowls. Ladle in hot soup. Serve with lime wedges, if desired.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 180
- Fat:
- 2 g
- Carbs:
- 25 g
- Fibre:
- 1 g
- Cholesterol:
- 135 mg
- Protein:
- 15 g
- Sodium:
- 940 mg
- Potassium:
- 360
