A Very Easy Rice Soup
There are many types of rice soups out there, but I often make shrimp with celery rice soup when I need to whip up dinner – fast.
This rice soup dish is great when you have left over rice you aren’t sure what to do with.
It is also a great meal when you aren’t feeling well or when you need to stretch your finances. Rice soup can also feed a large crowd when you make it in big batches.
I just made this dish the other day since we had some left over rice. We have a rice cooker (a major time saver!), so I don’t need to boil rice in a pot. I would highly recommend one if you eat rice often!
For the recipe, all you need is chicken broth, rice, garlic, celery, fish sauce, pepper, cilantro, and some shrimp. You can substitute certain items or omit them completely depending on your preferences. The rice and broth are the most important components of this soup, so I would recommend choosing a chicken broth you love.
The consistency of your soup truly is your preference too. If you want more broth, boil it less. If you prefer your rice more mushy, keep on cooking it until it reaches your desired consistency.
This is one of the easiest soups ever to make!
- 2C cooked rice
- 4C chicken broth
- 3 stalks celery, sliced thinly in moon shapes
- 10 pieces of shrimp, peeled and deveined
- 3 cloves garlic, chopped
- 1/4 tsp. black pepper
- 1 Tbsp. fish sauce (and more to taste)
- 1/4 C. chopped cilantro (garnish)
- 1/4 C. green onion (garnish)
- Boil rice in chicken broth until it thickens and becomes slightly mushy.
- Add garlic, celery, and shrimp
- Add pepper and fish sauce (add more if needed)
- Turn heat off and stir in cilantro.
This recipe was adapted from Quick and Easy Thai Cuisine Lemon Grass Cookbook, pg. 23
Next time you have some left over rice and need to make dinner quickly, try making rice soup!
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What’s your favorite type of rice soup?