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Nutrition Facts
Serving Size 1 (469g) Recipe makes 8 servings The following items or measurements are not included below: green curry paste 2 inches ginger 3/4 cup medium shrimp
Calories 283
Calories from Fat 110		(38%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 723mg		30%
Potassium 397mg		11%
Total Carbohydrate 34.0g		11%
	Dietary Fiber 2.4g	9%
	Sugars 7.8g
Protein 9.9g		19%
detailed view... how is this calculated?

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Thai Shrimp and Rice Soup

Recipe #80006 | 55 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: chia
Jan 1, 2004

This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

SERVES 8 (change servings and units)

Ingredients

8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seed, crushed
2 cups cilantro or Thai basil, plus some extra (to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedge (to garnish)

Directions

1
Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
2
Simmer until ginger is softened, about 15 minutes.
3
Strain in a sieve lined with paper towels, and discard solids.
4
Return to stockpot.
5
Add rice, simmer uncovered 15 minutes.
6
Add shrimp and cook through until it turns pink, 3-4 minutes.
7
Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
8
Remove from heat, stir in lime juice.
9
Garnish with lime wedges and extra basil or cilantro.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Course > Soups
Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Vegetables
Cuisine > Asian
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: ellie_

On Aug 6, 2004

Very good flavorful soup with very easy-to-follow directions that went together very quickly. I used a bit more shrimp than indicated and subsituted ground corainder (for the seeds) but otherwise followed the directions exactly as written. Thanks for sharing!

1 person found this review helpful

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From: ~Rita~

On Jan 16, 2004

This is a rich and full of flavor soup. Very warming and sinus clearing. Great for a cold. I added 1 extra cup of basmati brown rice and put in 2 cups of shrimp. I used thai basil which I had frozen from the garden. I added keffer lime leaves as well. Being I used brown rice I had to simmer it 30 minutes then added the shrimp. I used 2 tablespoon red curry paste because thats what I had on hand and we like heat. I used dried porcini mushrooms broke into pieces, soaked, strained, adding the mushrooms and soaking juiced to the broth after step #4. Very good and easy!

4 people found this review helpful

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From: Latchy

On May 4, 2004

This is a wonderful soup. I used about 400g of chicken thighs and also put in a couple of kaffir lime leaves and used a chilli sambal that I had in my refrigerater. I also took the choice of cilantro as I just love that and also didn't have Thai basil. My grandson is coming up this weekend so will be making this again using prawns this time as I know he will love it. Thanks chia for a easy full of flavour recipe.

2 people found this review helpful

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