Thai Shrimp & Rice Soup

• 4 cups chicken broth, low-sodium
• 1 -2 teaspoon sriracha sauce (chile-garlic sauce)
• 1 celery rib, thinly sliced on an angle
• 1 medium carrot, peeled, quartered lengthwise and thinly sliced
• 4 inches piece lemongrass, thinly sliced (see note in description)
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 lb medium shrimp, raw, without tails, peeled and deveined
• 2 cups cooked rice, preferably jasmine
• 1 freshly squeezed lemon, juice of (3 to 4 T.)
• 1/2 cup fresh cilantro leaves, coarsely chopped

1. *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
2. Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
3. Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
4. Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
5. Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
6. Ladle the soup into warm bowls and enjoy!

chicken broth, sriracha sauce, celery, carrot, fish sauce, sugar, shrimp, rice, freshly squeezed lemon, fresh cilantro

Taken from www.food.com/recipe/thai-shrimp-rice-soup-424740 (may not work)