Shrimp Rice Soup

2 Reviews Add a Pic
Simon Song
Recipe by  Simon Song

“This recipe is one of the Asian style - actually Korean style - rice soups. It is flavorful and healthy; low fat, low calories, low salt. Good for a meal.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. Rinse rice and set aside for 2 hours or until moistened.
  2. Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
  3. Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.

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Reviews (2)

Rate This Recipe


Good, but foreign food is not too popular with the kids!!!



This 'soup' was the consistency of oatmeal. It tasted like rice and the thick, cloudy water it was cooked in. I can't even say this soup had a delicate was rice and water with some shrimp stirred in.

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Amount Per Serving (3 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 99.6 g
  • 32%
  • Protein
  • 25.9 g
  • 52%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Rice and Lentil Soup in a Jar


next recipe:

Tomato Chicken Rice Soup