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Spicy Shrimp and Rice Soup
Servings 4
Calories 218 kcal
Ingredients
- 4 cups fat-free less-sodium chicken broth
- 2 cups water
- 1 cup instant long-grain rice such as Minute brand
- 1 Tbs canola oil
- 1 tsp bottled minced garlic
- 1/2 tsp crushed red pepper
- 1 1/2 lbs large shrimp peeled and deveined
- 4 lime wedges
- Bean sprouts optional
- Sliced green onions optional
- Chopped fresh cilantro optional
- Sliced jalapeño pepper optional
Instructions
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Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
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Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired
