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Rice Soup with Shrimp
Thai-Style Shrimp and Jasmine Rice Soup with Fresh Herbs
Ingredients:
1 tablespoon vegetable oil
3 cloves garlic, minced
1-inch piece fresh ginger, sliced
1 small onion, chopped
5 cups chicken or seafood stock
1 cup cooked jasmine rice
200g (7 oz) fresh shrimp, peeled and deveined
1 tablespoon fish sauce (or to taste)
1 tablespoon soy sauce
1/2 teaspoon white pepper
1 teaspoon sugar
Juice of 1 lime
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
Optional: fresh red chili slices or chili oil for heat
Directions:
Heat the oil in a medium pot over medium heat. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and lightly softened.
Pour in the stock and bring to a simmer. Let cook for 5 minutes to infuse flavors.
Add the cooked jasmine rice and stir gently. Simmer for another 5 minutes until rice begins to absorb the broth.
Add the shrimp and cook until pink and cooked through, about 2–3 minutes.
Stir in fish sauce, soy sauce, sugar, and white pepper. Add lime juice last.
Remove from heat. Serve hot, topped with scallions, cilantro, and optional chili slices or chili oil.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 240 kcal | Servings: 4 servings
#shrimpandrice #shrimpbroth #thaistylesoup #comfortsoup #riceinbroth #lightdinner #asiansoups #ricebowlcomfort #shrimpflavor #gingergarlicbase #souprecipeideas #easyweeknightdinner #warmbowls #herbyflavor #limeandcilantro #fishsaucerecipe #umamibroth #lightandfresh #flavorbalance #soothingdinner
Comfort food with coastal vibes This Rice Soup with Shrimp is light, flavorful, and ready in 30 minutes.Rice Soup with Shrimp Thai-Style Shrimp and Jasmine Rice Soup with Fresh Herbs Ingredients: 1 tablespoon vegetable oil 3 cloves garlic, minced 1-inch piece fresh ginger, sliced 1 small onion, chopped 5 cups chicken or seafood stock 1 cup cooked jasmine rice 200g (7 oz) fresh shrimp, peeled and deveined 1 tablespoon fish sauce (or to taste) 1 tablespoon soy sauce 1/2 teaspoon white pepper 1 teaspoon sugar Juice of 1 lime 2 tablespoons chopped scallions 2 tablespoons chopped cilantro Optional: fresh red chili slices or chili oil for heat Directions: Heat the oil in a medium pot over medium heat. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and lightly softened. Pour in the stock and bring to a simmer. Let cook for 5 minutes to infuse flavors. Add the cooked jasmine rice and stir gently. Simmer for another 5 minutes until rice begins to absorb the broth. Add the shrimp and cook until pink and cooked through, about 2–3 minutes. Stir in fish sauce, soy sauce, sugar, and white pepper. Add lime juice last. Remove from heat. Serve hot, topped with scallions, cilantro, and optional chili slices or chili oil. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 240 kcal | Servings: 4 servings #shrimpandrice #shrimpbroth #thaistylesoup #comfortsoup #riceinbroth #lightdinner #asiansoups #ricebowlcomfort #shrimpflavor #gingergarlicbase #souprecipeideas #easyweeknightdinner #warmbowls #herbyflavor #limeandcilantro #fishsaucerecipe #umamibroth #lightandfresh #flavorbalance #soothingdinner Comfort food with coastal vibes This Rice Soup with Shrimp is light, flavorful, and ready in 30 minutes.
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Wild Rice and Cranberry Salad
Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette
Ingredients:
1 cup wild rice
3 cups water or vegetable broth
1/2 cup dried cranberries
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped parsley
1/4 cup chopped pecans or walnuts (optional)
1/4 cup crumbled feta cheese (optional)
For the Dressing:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
Salt and pepper, to taste
Directions:
Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool.
In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using.
In a small bowl, whisk together all dressing ingredients until well combined.
Pour the dressing over the rice mixture and toss to coat evenly.
Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 310 kcal | Servings: 4 servings
#wildricesalad #cranberrysalad #harvestsalad #fallflavors #grainbasedsalad #vegetarianrecipes #healthylunchideas #plantbaseddish #wholegrainsalad #festiveflavors #mealpreprecipe #easyvegetarianmeals #citrusvinaigrette #wildricebowl #makeaheadsalad #fruitandgrain #nuttysalad #cleaneats #wildricecranberry #seasonalsalads
Hearty, tangy, and colorful This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!Wild Rice and Cranberry Salad Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette Ingredients: 1 cup wild rice 3 cups water or vegetable broth 1/2 cup dried cranberries 1/2 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup chopped pecans or walnuts (optional) 1/4 cup crumbled feta cheese (optional) For the Dressing: 3 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup 1/2 teaspoon Dijon mustard Salt and pepper, to taste Directions: Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool. In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour the dressing over the rice mixture and toss to coat evenly. Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 310 kcal | Servings: 4 servings #wildricesalad #cranberrysalad #harvestsalad #fallflavors #grainbasedsalad #vegetarianrecipes #healthylunchideas #plantbaseddish #wholegrainsalad #festiveflavors #mealpreprecipe #easyvegetarianmeals #citrusvinaigrette #wildricebowl #makeaheadsalad #fruitandgrain #nuttysalad #cleaneats #wildricecranberry #seasonalsalads Hearty, tangy, and colorful This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!
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Shrimp and Roasted Red Pepper Pasta
Creamy Roasted Red Pepper Pasta with Garlic Shrimp and Fresh Herbs
Ingredients:
250g (9 oz) penne or fettuccine
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon chili flakes (optional)
200g (7 oz) shrimp, peeled and deveined
1 cup roasted red peppers (jarred or homemade), drained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon tomato paste
Salt and pepper, to taste
1/4 teaspoon smoked paprika
1 tablespoon chopped fresh basil or parsley
Optional: squeeze of lemon juice for brightness
Directions:
Cook the pasta according to package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add garlic and chili flakes, sauté until fragrant (about 1 minute).
Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
In a blender or food processor, combine roasted red peppers, cream, Parmesan, tomato paste, smoked paprika, salt, and pepper. Blend until smooth.
Pour the blended sauce into the skillet and simmer for 3–4 minutes, stirring occasionally.
Add cooked pasta and toss to coat evenly. Return shrimp to the pan and gently mix.
Garnish with chopped basil or parsley and a squeeze of lemon if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 490 kcal | Servings: 2 servings
#shrimpandpepperpasta #roastedredpepperpasta #creamyshrimpdish #pastaideas #weeknightpasta #shrimpincreamsauce #pastarecipes #garlicshrimp #comfortpasta #flavorfulsauce #herbypasta #easyshrimpmeal #seafoodpasta #homemadepasta #peppercreampasta #dinnerunder30 #quickpastanight #tomatopastafusion #boldpasta #simpleflavorpasta
Creamy, garlicky, and vibrant This Shrimp & Roasted Red Pepper Pasta is your new favorite weeknight indulgence!Shrimp and Roasted Red Pepper Pasta Creamy Roasted Red Pepper Pasta with Garlic Shrimp and Fresh Herbs Ingredients: 250g (9 oz) penne or fettuccine 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon chili flakes (optional) 200g (7 oz) shrimp, peeled and deveined 1 cup roasted red peppers (jarred or homemade), drained 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 tablespoon tomato paste Salt and pepper, to taste 1/4 teaspoon smoked paprika 1 tablespoon chopped fresh basil or parsley Optional: squeeze of lemon juice for brightness Directions: Cook the pasta according to package instructions. Drain and set aside. Heat olive oil in a skillet over medium heat. Add garlic and chili flakes, sauté until fragrant (about 1 minute). Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside. In a blender or food processor, combine roasted red peppers, cream, Parmesan, tomato paste, smoked paprika, salt, and pepper. Blend until smooth. Pour the blended sauce into the skillet and simmer for 3–4 minutes, stirring occasionally. Add cooked pasta and toss to coat evenly. Return shrimp to the pan and gently mix. Garnish with chopped basil or parsley and a squeeze of lemon if desired. Serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 490 kcal | Servings: 2 servings #shrimpandpepperpasta #roastedredpepperpasta #creamyshrimpdish #pastaideas #weeknightpasta #shrimpincreamsauce #pastarecipes #garlicshrimp #comfortpasta #flavorfulsauce #herbypasta #easyshrimpmeal #seafoodpasta #homemadepasta #peppercreampasta #dinnerunder30 #quickpastanight #tomatopastafusion #boldpasta #simpleflavorpasta Creamy, garlicky, and vibrant This Shrimp & Roasted Red Pepper Pasta is your new favorite weeknight indulgence!
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Smoked Paprika Yogurt Sauce
Creamy Smoked Paprika Yogurt Dip with Garlic and Lemon
Ingredients:
1 cup plain Greek yogurt (full-fat or low-fat)
1 tablespoon olive oil
1 1/2 teaspoons smoked paprika
1 garlic clove, finely grated or minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of cayenne for a spicy kick
Optional: chopped parsley for garnish
Directions:
In a medium bowl, combine the Greek yogurt, olive oil, smoked paprika, garlic, lemon juice, salt, and black pepper.
Whisk until smooth and well blended.
Taste and adjust seasoning as needed—add cayenne for heat or more lemon juice for tang.
Refrigerate for at least 15 minutes to let flavors meld.
Garnish with chopped parsley before serving, if desired.
Serve as a dip, sandwich spread, or sauce for grilled meats, roasted vegetables, or grain bowls.
Prep Time: 5 minutes | Chill Time: 15 minutes | Total Time: 20 minutes
Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup
#smokedpaprikasauce #yogurtdip #easydressings #healthycondiments #mediterraneanflavors #tangysauce #creamygarlicsauce #versatilesauce #sauceinspo #roastedveggietopper #grilledmeatsauce #summersauces #lowcaloriedip #easyflavors #smokysauce #flavorboost #homemadesauces #mealprepideas #paprikadip #spicedsauces
Smoky, creamy, and tangy in one spoonful This Smoked Paprika Yogurt Sauce is the ultimate topper for grilled meats or veggies!Smoked Paprika Yogurt Sauce Creamy Smoked Paprika Yogurt Dip with Garlic and Lemon Ingredients: 1 cup plain Greek yogurt (full-fat or low-fat) 1 tablespoon olive oil 1 1/2 teaspoons smoked paprika 1 garlic clove, finely grated or minced 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper Optional: pinch of cayenne for a spicy kick Optional: chopped parsley for garnish Directions: In a medium bowl, combine the Greek yogurt, olive oil, smoked paprika, garlic, lemon juice, salt, and black pepper. Whisk until smooth and well blended. Taste and adjust seasoning as needed—add cayenne for heat or more lemon juice for tang. Refrigerate for at least 15 minutes to let flavors meld. Garnish with chopped parsley before serving, if desired. Serve as a dip, sandwich spread, or sauce for grilled meats, roasted vegetables, or grain bowls. Prep Time: 5 minutes | Chill Time: 15 minutes | Total Time: 20 minutes Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup #smokedpaprikasauce #yogurtdip #easydressings #healthycondiments #mediterraneanflavors #tangysauce #creamygarlicsauce #versatilesauce #sauceinspo #roastedveggietopper #grilledmeatsauce #summersauces #lowcaloriedip #easyflavors #smokysauce #flavorboost #homemadesauces #mealprepideas #paprikadip #spicedsauces Smoky, creamy, and tangy in one spoonful This Smoked Paprika Yogurt Sauce is the ultimate topper for grilled meats or veggies!
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Tom Yum Goong
Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime
Ingredients:
1 liter (4 cups) water or chicken stock
2 stalks lemongrass, trimmed and smashed
3 slices galangal (or ginger if unavailable)
5 kaffir lime leaves, torn
2 Thai bird’s eye chilies, crushed (adjust to taste)
200g (7 oz) fresh shrimp, peeled and deveined
150g (5 oz) mushrooms, halved (straw mushrooms or button)
2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 teaspoon sugar
2 tablespoons Thai chili paste (nam prik pao)
1 small tomato, cut into wedges (optional)
Fresh cilantro, chopped, for garnish
Directions:
In a medium saucepan, bring the water or stock to a boil.
Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth.
Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through.
Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes.
Taste and adjust balance of salty, sour, and spicy as desired.
Ladle into bowls and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 2–3 servings
#tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai
This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.Tom Yum Goong Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime Ingredients: 1 liter (4 cups) water or chicken stock 2 stalks lemongrass, trimmed and smashed 3 slices galangal (or ginger if unavailable) 5 kaffir lime leaves, torn 2 Thai bird’s eye chilies, crushed (adjust to taste) 200g (7 oz) fresh shrimp, peeled and deveined 150g (5 oz) mushrooms, halved (straw mushrooms or button) 2 tablespoons fish sauce 1 1/2 tablespoons fresh lime juice 1 teaspoon sugar 2 tablespoons Thai chili paste (nam prik pao) 1 small tomato, cut into wedges (optional) Fresh cilantro, chopped, for garnish Directions: In a medium saucepan, bring the water or stock to a boil. Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth. Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through. Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes. Taste and adjust balance of salty, sour, and spicy as desired. Ladle into bowls and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 150 kcal | Servings: 2–3 servings #tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.
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