Shrimp and Rice Soup
Ingredients
- 5 cups broth
- 1/4 cup basmati rice
- 5 parsley sprigs
- 1 green onion, chopped
Shrimp
- 2 tablespoons butter
- 300 grams small shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon fish spice
- 1/4 teaspoon turmeric
- 1 medium carrot, finely chopped
- 1 cup corn
For serving
- Lemon quarters
Preparation
In a deep pot, place the broth, rice, parsley, and green onion. Set the pot on medium heat and let the broth boil for 10 to 15 minutes until the rice is cooked. Remove the parsley and green onion.
In a wide skillet, add butter and heat over medium heat. Add the shrimp, salt, fish spice, and turmeric. Stir with a wooden spoon until the shrimp turns pink.
Add the shrimp mixture to the broth and rice. Then add the carrot and corn. Let the soup simmer for 5 minutes.
Pour the soup into a deep serving bowl and serve with lemon quarters.
