Sometimes a nice broth is all that is really needed – it’s light and tasty and gives you the nutrition that you need! I always make my own stock and I keep it in my freezer for whenever I need some broth. This way, I can control the salt and the fat content.
4 cups of broth
2 cups of water
1 cup of cooked brown rice
1 t. minced garlic
1 1/2 lbs. peeled shrimp
Dash of chili oil
Red pepper flakes
Sliced green onions
Bring the broth and water to a boil. Add in the cooked rice.
In the meantime, sauté the shrimp in some olive oil. Add the garlic, red pepper flakes and chili oil. Cook until the shrimp are cooked.
Add the shrimp to the broth mixture. Ladle into bowls and top with green onions and cilantro.