Shrimp Rice Soup
Recipe By:Simon Song
“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.”
- 2 cups white rice
- 9 ounces shelled and deveined shrimp
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 12 cups water
- salt to taste
- 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.