Ingredients for Thai Shrimp Rice Soup
- 4 cups chicken broth
- 1 tablespoon sriracha sauce (or to taste)
- Celery Rib
- 1/2 cup chopped carrots
- Lemongrass
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Medium Shrimp
- Cooked Rice
- Lemon, Juice Of
- Fresh Cilantro Leaves
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How to Make Thai Shrimp Rice Soup
- Prepare the lemongrass: Remove tough outer layers from 2-3 lemongrass stalks. Trim the root end. Place your knife flat against the root end and trim the stalk. Slice the stalk thinly from the bottom, moving upwards until it becomes too tough.
- Chop 1/4 cup of cilantro. Set aside.
- In a medium saucepan, combine 4 cups chicken broth, 1 tablespoon sriracha sauce (or to taste), 1/2 cup chopped celery, and 1/2 cup chopped carrots.
- Bring the mixture to a simmer over medium heat.
- Add the prepared lemongrass, 1 tablespoon fish sauce, and 1 teaspoon sugar. Simmer for 5 minutes.
- Stir in 1 cup (200g) raw shrimp and 1/2 cup uncooked rice. Simmer until shrimp is pink and opaque, and rice is tender, about 2-3 minutes.
- Remove from heat. Stir in 2 tablespoons lime juice and the chopped cilantro.
- Ladle the soup into warm bowls and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
17g
Fat
2g
Carbs
11g