Shrimp Rice Soup

2

"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."

Ingredients

servings 586 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  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.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 flavor...it was rice and water with some...