shrimp-rice-soup

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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Ingredients

Adjust Servings

Original recipe yields 3 to 4 servings

Directions

  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
DUCKIE1989
3

DUCKIE1989

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

Jules
1

Jules

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 flavor...it was rice and water with some shrimp stirred in.

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Nutrition

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

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Rice and Lentil Soup in a Jar

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