Thai shrimp soup with rice

Thai Shrimp and Rice Soup - an explosion of flavors and textures in every spoonful. This recipe is not just a simple dish, but a culinary journey full of taste, inspired by the rich traditions of Asian cuisine. It is a mildly spicy soup, yet full of freshness and aroma, perfect for a quick dinner or to impress your guests.

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 4

Necessary ingredients:

- 1 tablespoon of oil (sunflower oil or sesame oil)
- 1 red bell pepper, sliced thinly
- ½ teaspoon of chili flakes (or hot paprika, if you prefer)
- 1.25 liters (5 cups) chicken broth
- 500 ml water
- 500 g peeled shrimp
- 1 tablespoon fresh ginger, sliced thinly
- 1 tablespoon lime juice
- 1 tablespoon sesame oil (or olive oil)
- 1.5 cups cooked rice
- A few sprigs of fresh coriander
- 1 cup bean sprouts

Preparing the soup:

1. Start by preparing all the ingredients, so you have everything at hand. Slicing the bell pepper and ginger thinly will help release the flavors during cooking.

2. Heat the oil in a large pot over medium heat. A great option is sesame oil, which will add a special note to your soup. When the oil starts to sizzle, add the slices of red bell pepper and chili flakes. Sauté for about 1 minute, or until the pepper becomes slightly soft and the flavors are released.

3. Now, add the chicken broth and water. Bring everything to a boil. This combination of liquids will form the base of your soup, and the chicken broth will add depth of flavor.

4. When the liquid starts to boil, add the shrimp and slices of ginger. Shrimp cook quickly, so don’t leave them in the pot for too long. Once they turn pink, add the lime juice and sesame oil. These ingredients will give the soup a refreshing brightness.

5. In the meantime, prepare the plates. Divide the cooked rice evenly among four plates. The rice adds a hearty texture and will absorb the intense flavors of the soup.

6. Finally, add a few sprigs of fresh coriander and bean sprouts to each plate. These ingredients not only enhance the aesthetic appeal of the dish but also add a note of freshness and crunch.

7. Pour the hot soup over the rice in the plates. If desired, you can serve with slices of lime on the side to add a touch of acidity at the end.

Chef’s tip: If you prefer a spicier soup, feel free to add hot sauce to taste. You can also substitute rice with Chinese noodles or even quinoa for a healthier option.

Nutritional benefits: This soup is not only delicious but also packed with nutrients. Shrimp are an excellent source of quality protein, while ginger and coriander add valuable antioxidants. Additionally, it is a relatively light meal, with approximately 350 calories per serving, depending on the amount of oil and ingredients used.

Possible variations:
- Instead of shrimp, you can use diced chicken breast or tofu for a vegetarian option.
- Add vegetables such as carrots, mushrooms, or zucchini for extra volume and nutrients.

Delicious pairings: This soup pairs perfectly with a glass of dry white wine or a cold beer to balance the spiciness of the soup. Additionally, a summer salad with cucumbers and lime would make an excellent accompaniment.

Frequently asked questions:
- Can I use frozen shrimp? Absolutely, just make sure to thaw them before adding them to the soup for optimal texture.
- How can I make the soup creamier? You can add a tablespoon of coconut milk for a tropical note and a richer texture.

This Thai Shrimp and Rice Soup is not just a simple and quick dish, but a true feast for the senses. It will transform your dinner into a memorable culinary experience. Enjoy!