Shrimp and Brown Rice Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2shallots, finely chopped
- 4large garlic cloves, minced
- ½teaspoon freshly ground black pepper
- 2tablespoons Vietnamese or Thai fish sauce
- ½pound peeled, deveined shrimp, finely chopped about ¾ pound in the shell)
- 2quarts water; or use half chicken or vegetable stock, and half water
- 1cup sprouted brown rice
- 2stalks lemon grass, trimmed and minced
- 2tablespoons peanut oil or canola oil
- 2tablespoons dry-roasted peanuts, coarsely chopped
- 1cup cilantro leaves
- 2cups bean sprouts
- Minced bird or serrano chilies
- Lime wedges
For the Garnish
Nutritional analysis per serving (6 servings)
244 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 13 grams protein; 537 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp. Set aside.
- Step 2
Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste. Alternatively, mince in a mini-chop.
- Step 3
Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil. Stir in the garlic and lemon grass paste, and reduce the heat. Taste the water and add salt if desired. Cover and simmer 40 minutes until the rice is tender.
- Step 4
Heat the oil over high heat in a wok or skillet, and add the shrimp mixture. Stir-fry until the shrimp begins to turn pink, about one minute. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup. Bring back to a simmer, and simmer five minutes. Taste and adjust seasonings.
- Step 5
Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired. Have guests squeeze lime into their bowls.
- Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.
- Advance preparation: You can make this several hours before serving. Remove from the heat, refrigerate if leaving for more than an hour, and reheat just before serving.
Private Notes
Comments
Very flavorful. Used home made lobster stock and half water as suggested. Instant brown rice was what I had on hand. Added some lime juice and Sriracha also a little shredded Savoy cabbage.
My husband loved this (me too). Made exactly as described. Next time I'd just use regular, much less expensive brown rice, and probably serve with sriracha sauce instead of the chopped hot peppers.
The version I made combines a similar Korean soup with this Thai recipe- I made the following adjustments - 1. Added Sliced ginger, about four slivers & 2tsp ginger paste 2. Added local clams to the broth (about 15-20) 3. Added 2 Tbsp of soybean paste to the broth to darken 4. Subbed brown rice for the sprouted rice (already had cooked brown rice in the rice cooker and added it to the broth at the end) 5. Sprinkled seaweed and topped with the fresh bean sprouts and cilantro. My wife loved it!
My husband loved this (me too). Made exactly as described. Next time I'd just use regular, much less expensive brown rice, and probably serve with sriracha sauce instead of the chopped hot peppers.
Very flavorful. Used home made lobster stock and half water as suggested. Instant brown rice was what I had on hand. Added some lime juice and Sriracha also a little shredded Savoy cabbage.
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