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Shrimp Rice Soup

Shrimp Rice Soup

Simon Song

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 {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DUCKIE1989
3

DUCKIE1989

1/21/2003

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

Jules
1

Jules

2/18/2009

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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