Name: Thai Shrimp and Rice Soup (ForTwo)
Ingredients: 2 cup(s) canned chicken broth; 1 cup(s) cooked shrimp baby variety; 0.25 cup(s) long grain cooked brown rice; 0.5 tsp soy sauce; 1 item(s) uncooked bell pepper(s) red, cored, seeded and cut into strips; 0.25 tsp red pepper flakes crushed; 1 tsp cilantro fresh, minced

Meal Items

canned chicken broth

2 cup(s)
cooked shrimp

1 cup(s), baby variety
long grain cooked brown rice

¼ cup(s)
soy sauce

½ tsp
uncooked bell pepper(s)

1 item(s), red, cored, seeded and cut into strips
red pepper flakes

¼ tsp, crushed
cilantro

1 tsp, fresh, minced

Notes

Combine all ingredients, except cilantro, in a small pot. Simmer until bell pepper is tender, about 10 minutes. Stir in cilantro just before serving. Yields 2 servings.

Shopping tip: Baby shrimp are available canned or frozen. Opt for frozen shrimp for the best texture.

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Thai Shrimp and Rice Soup (ForTwo)

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Thai Shrimp and Rice Soup (ForTwo)

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