Lime Shrimp/jasmine Rice Soup

Category: Soups & Salads | Blog URL: http://seriouslysoupy.blogspot.com/2010/01/lime-shrimpjasmine-rice-soup.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Serena Norr

Ingredients

1 bag of frozen shrimp (fresh would also be a great option)

6 cups of Organic Imagine lemongrass and corn broth (I used an

3 cups of water

1 yellow onion, chopped up

1/2 a clove of garlic, chopped up

2 cups of Jasmine rice

1 can of Bamboo shoots

2 stalks of chives, chopped up

5 limes (I used 5)

2 tablespoons of lemon juice

pinch of sea salt (can modified based on your preference)

pinch of black pepper

pinch of garlic salt

pinch of red pepper

Preparation

Bring water to a boil and add the broth. Cut up the onions, garlic, chives, limes, and lemon juice and add them to the boiling water for 20 minutes (or so). At this point I tested the mixture and found it to be very "limey" that was very overpowering. I took out the limes, added more water, the seasonings (salt, pepper, garlic salt, and red peppers) and the shrimp and let that cook for another 10-15 minutes. Add the rice and bamboo shoots, testing out the flavors. I ended up adding more salt and pepper and a little more water (1 cup)-it was still very limey!!! Pour soup into a bowl with some cut up lime segments and enjoy!

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About

I have been wanting to cook with fish, or really any ingredient other than chicken, beans, and veggies. Although I do love those foods, I think I am starting to love them a bit much, as they are making an appearance in virtually every soup that I create. Not saying that I won't go back to them, but it's time to mix things up a bit by using food combinations and ingredients that I would normally stear away from. During my weekly venture to TJ's (Trader Joes) I found some frozen shrimp, which seemed like a fool-proof fish to use in a soup (perfect for my first soupy/fishy venture)! I then scoured the Internet for recipes of what would go well with shrimp. I saw a lot of coconut, chicken broth, lime, and lemongrass being used, which gave me the footing for an idea of how to create my own lemongrass/corn/lime/shrimp soup. Here's what I did: