Shrimp and Brown Rice Soup Recipe

Name: Shrimp and Brown Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, finely chopped; 4 large garlic cloves, minced; 1/2 teaspoon freshly ground black pepper; 2 tablespoons Vietnamese or Thai fish sauce; 1/2 pound peeled, deveined shrimp, finely chopped about 3/4 pound in the shell); 2 quarts water; or use half chicken or vegetable stock, and half water; 1 cup sprouted brown rice; 2 stalks lemon grass, trimmed and minced; 2 tablespoons peanut oil or canola oil; 2 tablespoons dry-roasted peanuts, coarsely chopped; 1 cup cilantro leaves; 2 cups bean sprouts; Minced bird or serrano chilies; Lime wedges

Servings: persons

2 shallots, finely chopped
4 large garlic cloves, minced
1/2 teaspoon freshly ground black pepper
2 tablespoons Vietnamese or Thai fish sauce
1/2 pound peeled, deveined shrimp, finely chopped about 3/4 pound in the shell)
2 quarts water; or use half chicken or vegetable stock, and half water
1 cup sprouted brown rice
2 stalks lemon grass, trimmed and minced
2 tablespoons peanut oil or canola oil
2 tablespoons dry-roasted peanuts, coarsely chopped
1 cup cilantro leaves
2 cups bean sprouts
Minced bird or serrano chilies
Lime wedges

1
Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp.
2
Set aside.
3
Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste.
4
Alternatively, mince in a mini-chop.
5
Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil.
6
Stir in the garlic and lemon grass paste, and reduce the heat.
7
Taste the water and add salt if desired.
8
Cover and simmer 40 minutes until the rice is tender.
9
Heat the oil over high heat in a wok or skillet, and add the shrimp mixture.
10
Stir-fry until the shrimp begins to turn pink, about one minute.
11
Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup.
12
Bring back to a simmer, and simmer five minutes.
13
Taste and adjust seasonings.
14
Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired.
15
Have guests squeeze lime into their bowls.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 shallots, finely chopped, 4 large garlic cloves, minced, 1/2 teaspoon freshly ground black pepper, 2 tablespoons Vietnamese or Thai fish sauce, and more.

Yes, Shrimp and Brown Rice Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Brown Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions