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Jasmine Rice and Shrimp Soup Recipe

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This recipe for Jasmine Rice and Shrimp Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Monday, October 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. clam broth
1 can diced tomatos
1 bag of raw shrimp,
cleaned and peeled
1 frozen bag of shelled soy beans
lime juice from 1 lime
lime zest from 1 lime
1 wooden spoonful of oyster sauce
1/2 c. mushrooms sliced
3 scallions diced including green
splash of soy sauce
1 c. jasmine rice (cook ahead in a different pot)
mint
cilantro
mung bean sprouts
lime wedges
Sriracha (vietnamese spicy chili sauce) opt.

Directions:
Directions:
Cook rice separate.
In a soup pot combine clam broth, tomato, edemame, lime juice, lime zest, oyster sauce, soy sauce, mushrooms and chopped scallions with the green stems. Simmer for 20 min, add the shrimp and cook 10 minutes more. At the table place little dishes of the mint, cilantro, sprouts and lime wedges to customize individually. Sriracha if desired.

Personal Notes:
Personal Notes:
This is great even in the summer. I serve this soup as a meal and it's great for a head cold. Chris loves the Sriracha. Soy beans are also called Edemame.

 

 

 

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