Thai Shrimp & Rice Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups chicken broth, low-sodium
• 1 -2 teaspoon sriracha sauce (chile-garlic sauce)
• 1 celery rib, thinly sliced on an angle
• 1 medium carrot, peeled, quartered lengthwise and thinly sliced
• 4 inches piece lemongrass, thinly sliced (see note in description)
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 lb medium shrimp, raw, without tails, peeled and deveined
• 2 cups cooked rice, preferably jasmine
• 1 freshly squeezed lemon, juice of (3 to 4 t.)
• 1/2 cup fresh cilantro leaves, coarsely chopped

Recipe

• 1 *you can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
• 2 put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
• 3 add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
• 4 stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
• 5 pull the saucepan off of the heat and stir in the lemon juice and cilantro.
• 6 ladle the soup into warm bowls and enjoy!