Shrimp Rice Soup

2 Reviews

“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.” - by Simon Song

Ingredients

2 cups white rice
9 ounces shelled and deveined shrimp
1 tablespoon sesame oil
1 tablespoon rice wine
12 cups water
salt to taste

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Metric US

Original recipe yields 3 to 4 servings

Directions

Rinse rice and set aside for 2 hours or until moistened.
Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
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.

Nutrition

Amount Per Serving (3 total)

Calories
586 cal
29%

Fat
6.8 g
10%

Carbs
99.6 g
32%

Based on a 2,000 calorie diet

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Reviews (2)

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DUCKIE1989

Jan. 21, 2003

"Good, but foreign food is not too popular with the kids!!!..." See more"

Jules

Feb. 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 shrim..." See morep stirred in."

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