Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in I stant long-grain rice, and bring to a boil. Remove from heat, let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 mi Tues or u til shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among four bowls, serve with lime wedges. Top each serving with sprouts, onions, cilantrom and jalapeno, of desired
I used turkey broth. Added two broiled tomatoes to broth.
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|Serving Size: 1 Serving (528g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 258.5mg||80 %|
|Sodium 1183.5mg||41 %|
|Potassium 459.1mg||12 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 7.3g|
|Protein 36.3g||52 %|
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Calories per serving: 242
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