I only changed a few minor things from the original recipe to make this soup. The flavours were light and really fresh-tasting, and it was extremely fast to make. We found it a little light to be our entire meal though - next time we'd have spring rolls or something on the side, or it would make a really great appetizer.
1 tsp oil
2 red peppers, very thinly sliced
1/8 tsp crushed red pepper
4 C chicken stock
2 C water
340g uncooked shrimp, peeled and deveined
4 tsp ginger, minced
4 tsp lime juice
1 tsp sesame oil
1 1/2 C Italian style rice, cooked
1/2 C bean sprouts
1/2 C cilantro
In a large pot, heat oil over high heat. Add red peppers and crushed red pepper. Cook, stirring constantly, for 2 minutes. Add chicken stock and water, and bring to a boil. Add shrimp and simmer for 2 minutes. Stir in ginger, lime juice, and sesame oil. Remove from heat. Divide rice, bean sprouts, and cilantro among bowls (intended to serve 4). Top with soup & serve.