Just Add Water: Shrimp Rice Soup

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 1

This quick soup was inspired by traditional Spanish shrimp paella. You can make it with leftover rice from last night's dinner and a few frozen, peeled, and cooked shrimp. Place all the ingredients in a container to take to work the next day. All you have to do is pour boiling water over it before lunch, heat it up, and enjoy this wonderful, hearty, paella-flavored soup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups boiled white rice
2 tablespoons frozen corn
2 tablespoons frozen green peas
3-5 boiled shrimps, depending on their size
30 g dry chorizo sausage, thinly sliced
2 tbsp chopped roasted sweet pepper
1 teaspoon tomato paste
0.5 tsp chicken broth concentrate*
1/4 tsp smoked paprika
Special equipment: 450 ml heat-resistant container with lid

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, corn, peas, sweet pepper, shrimps, chorizo sausage, tomato paste, paprika

Cooking the dish according to the recipe:

Place rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken stock, paprika and 1/4 teaspoon salt in a heatproof container.
Cover and refrigerate overnight.

When ready to serve, add boiling water to cover all ingredients (about 1 cup).

Culinary adviceIf the frozen vegetables aren't completely thawed by the time you add boiling water, the soup may not heat through. It's best to add boiling water.
Stir gently, cover, and let simmer for 3-4 minutes to warm through the vegetables and shrimp. Alternatively, you can microwave the soup for 1 minute.

Note *

Chicken broth concentrate is sold as a paste or powder in supermarkets in the broth section..