- Heat oil in a large skillet until very hot. Add the red pepper and hot pepper flakes and fry for 1 minute. Add the water and broth and bring to a boil. Add the shrimp and cook over low heat for 1 or 2 minutes. Incorporate ginger, lime juice, and sesame oil.
- Evenly divide the rice, cilantro, and bean sprouts into 4 bowls. Cover with hot soup. Serve with lime wedges (optional).
This Thai-inspired recipe uses rice in place of noodles. Adding leftover rice to your soups and stews is a great way to avoid waste and make you dishes more nutritious.