Yield
4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)

Fine-tune the taste of this filling soup as you wish—intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

dananddiane's review

angeleenelson
January 12, 2016
Yum!  This soup was warm, spicy, and comforting.  The key to this soup IS the toppings.....the green onion, the cilantro, the fresh jalpenos slices and the fresh-squeezed lime juice.  Thanks for a delicious, healthy recipe!

daneanp's Review

christineb
January 14, 2013
This was just ok. I made it exactly to the recipe except I omitted the jalapeno as part of the toppings. I've had better Asian-inspired soups from Cooking Light.

smithker's Review

PiperGrin
December 14, 2012
This was delicious. I followed the recipe almost exactly (which I rarely do) the only change I made was to add extra garlic and regular chicken stock instead of low salt as that's what I had on hand. I served it with all the extra's, jalapeno, cilantro, green onion and a squeeze on lime juice, which made it very fresh tasting. The toppings were what really made this dish special so I wouldn't skip them. I also bought pea shoots to put on top in place of the bean sprouts but I forgot to put them on so I'll be trying them on the left overs. I wasn't sure how the chicken broth was going to work in this recipe with the lime but it was great. Probably not a special occasion worthy dish, but it was 5 stars tasty. Will definatly make again, it was so quick and easy. Yum.

PiperGrin's Review

LyssaLou09
December 07, 2012
A great basic recipe for a quick meal. Extras like cilantro, hot peppers, bok choy and spicy soy made it even better for us and will be a regular!

cherylw415's Review

tortugas2x
December 06, 2012
I realize that some people believe a recipe should be rated "as is". I understand what they're saying, but I enjoy reading and trying some of the suggestions made by other cooks. Their ideas inspire me to add or change ingredients that I might not have thought of. I like lots of flavor and tend to be picky about the food I serve. If you're creative in the kitchen and eager to share your ideas, I think it's wonderful. Thank you to all who have taken the time to do so. I'm sure many others would agree that your suggestions have helped us become better cooks!

mmoodywell's Review

nyfoodie
December 06, 2012
N/A

LarryBrooke's Review

cmimon
December 06, 2012
People - review the recipes the way they are written and after you have tried them. Don't really care what you think it might be like or how you doctored it up to suit your personal taste.

LisaSp1's Review

mmoodywell
May 30, 2012
Recipe is a great base, but I too made some modifications. I used asparagus, onion and shitake mushrooms. I doubled the garlic and red pepper flakes. For the soup base, I eliminated the water and added about a half cup of fresh squeezed lime juice, 1/4 cup of fresh cilantro (chopped), 2 Tbsp of Braggs Soy Aminos (healthier alternative to Soy Sauce), and fresh ground Himalayan Sea Salt to taste (amazing flavor and fabulous health benefits!) to the 4 cups of chicken broth and let it simmer for awhile for maximum flavor. I replaced the rice with Ramen Noodles since my husband loves noodle dishes and topped it off with the bean sprouts. Delish! Will definitely make this again!

weaverm112's Review

jkitty520
April 12, 2012
I sautee the shrimp with a little onion, garlic, two or three sliced jalapenos, and some chopped baby bok choy. Although I use the red pepper flakes, I only remove about half of the jalapeno seeds. The amount of seeds you leave in the jalapenos controls the heat, which is essential to this soup and we prefer it spicy. I cook the rice by itself in chicken broth and add to soup as last step. My wife loves this soup and I make it regularly.

angeleenelson's Review

threadbare2001
April 03, 2012
Delicious! Quick and easy with a beautiful presentation. Couldn't give the full 5 stars because the "heat" of the red pepper flakes fell to the bottom of the bowl with the rice. Sure gave a good kick at the end though!