Shrimp Rice Soup recipe

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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

Nutrition Info

585.9 calories
carbohydrate: 99.6 g
cholesterol: 127.7 mg
fat: 6.8 g
fiber: 1.6 g
protein: 25.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 159 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 servings

Recipe Note

This recipe is one of the Asian style--actually Korean style--rice soups. It is a thick porridge-style soup that is flavorful and healthy: low-fat, low-calorie, low-salt. Good for a meal.

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