A delightful and flavorful soup featuring crispy rice, vegetables, and shrimp, perfect for a warming and satisfying meal.
Preparation time
15min
Cooking time
20min
Ingredients
4 Servings
- 1 carrot
- 1000 ml chicken broth
- 200 g cooked rice
- 1 tbsp cornstarch
- 2 cloves garlic
- 1 tsp ginger
- 100 g mushrooms
- 2 scallions
- 1 tsp sesame oil
- 200 g shrimp
- 100 g snow peas
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tbsp water
Directions
Step 1
In a bowl, combine cornstarch and water to form a slurry. Set aside.
Step 2
Heat vegetable oil in a pan over medium heat. Add cooked rice and fry until crispy and golden brown. Set aside.
Step 3
In a large pot, bring chicken broth to a boil. Add soy sauce, sesame oil, garlic, and ginger.
Step 4
Add shrimp, carrot, snow peas, mushrooms, and scallions to the pot. Cook for 5-7 minutes until vegetables are tender and shrimp are cooked through.
Step 5
Stir in the cornstarch slurry to thicken the soup slightly.
Step 6
Serve the soup hot in bowls and add crispy rice on top just before serving to maintain its crunch.