Shrimp Rice Soup


"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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servings 586 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 was rice and water with some...