Thai Shrimp & Rice Soup - cooking recipe

Ingredients

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

Preparation

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