Rice Vegetable Soup with Shrimp
Rice vegetable soup with shrimp is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g Basmati rice
- Salt
- 1 l vegetable broth
- chili sauce (sweet-spicy)
- 4 tbsp soy sauce
- 2 carrots
- 150 g sugar snap peas
- 2 yellow bell peppers
- 80 g shiitake mushrooms
- 150 g pineapple chunks
- 2 tbsp freshly chopped coriander leaves
- 200 g cocktail shrimp
- pepper (ground)
Instructions
-
1.
Cook the rice in salted water according to package instructions.
-
2.
Meanwhile, bring the broth with a splash of chili sauce and soy sauce to a boil.
-
3.
Peel and cut the carrots into sticks. Wash, trim, and cut the sugar snap peas into pieces. Wash, halve, trim, and dice the bell peppers. Wash, trim, and slice the mushrooms into strips. Add each ingredient in turn to the broth, reduce heat, and simmer gently. First cook the carrots for about 2 minutes, then add the sugar snap peas, mushrooms, and peppers and simmer together another 2-3 minutes. Finally add the drained pineapple chunks, coriander, and shrimp, letting them just heat through without further boiling. Then add the cooked rice, season with soy sauce and pepper, and serve.
- 4.
