Sizzling Rice Soup

Sizzling Rice Soup is a light, flavorful soup with a mixture of proteins, vegetables and puffed rice that sizzles when added to the bowl.

Course lunch, Main Course, Soup

Cuisine Chinese

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 418kcal

Author Tristin Rieken

Ingredients

Crispy rice

1 cup white rice short to medium grain
1 ¼ cups water
2 cups canola oil or other frying oil

Sizzling Rice Soup

4 ounces shrimp or prawns, cleaned, peeled, tails removed
2 tablespoons soy sauce divided
2 tablespoons cornstarch divided
2 tablespoons canola oil or other light cooking oil
2 cups snap peas
1 large carrot cut into rounds or sliced into ribbons
1 bunch broccolini tops and stems separated and sliced into bite sized pieces
3 cloves garlic thinly sliced
⅛ teaspoon red pepper flakes
1 large scallion thinly sliced in rounds or ribbons
4 cups chicken stock
1 cup water
1 teaspoon toasted sesame oil
¼ cup fresh basil leaves
salt and pepper to taste

Instructions

Up to four weeks ahead of time make dried rice patties for puffed crispy rice. Cook rice according to package directions, then spread cooked rice ¼“ thick on a baking sheet. Cool then roughly divide into 8 rectangles before baking for an hour in a 300-degree Fahrenheit oven until dried. Cool then store tightly covered until ready to puff.
1 cup white rice , 1 ¼ cups water
Toss shrimp with half the soy sauce soy and half the cornstarch and allow to sit for up to 10 minutes to get velvety.
4 ounces shrimp, 2 tablespoons soy sauce, 2 tablespoons cornstarch
When ready to cook heat half the canola oil in a large saucepan over high heat until shimmering. Add velveted shrimp and cook, stirring constantly, until just opaque around 1 minute. Remove from heat and place shrimp aside for later. Wipe pan clean and return to stovetop over medium high heat.
2 tablespoons canola oil
Add remaining cooking oil to the pan and heat until shimmering. Then add carrots, broccolini stems and any other vegetables with longer cooking times, like mushrooms and cabbage (if using). Stir fry until slightly charred, about a minute, then add garlic and red pepper flakes. Cook until fragrant.
1 large carrot, 1 bunch broccolini , 3 cloves garlic, ⅛ teaspoon red pepper flakes
Combine remaining soy sauce and cornstarch with chicken stock and water in a large bowl. Whisk smooth then add to saucepan with vegetables and bring to a simmer.
4 cups chicken stock, 1 cup water
Meanwhile, start heating at least ½” of cooking oil over high heat so that the oil will reach frying temperature at roughly the same time that the soup is done.
2 cups canola oil
Once soup is simmering add broccolini tops and cooked shrimp and return to a simmer.
Lastly add the peas, scallions, basil leaves and any other tender vegetables like leafy greens and herbs.
2 cups snap peas, ¼ cup fresh basil leaves, 1 large scallion
Stir in sesame oil and season to taste with salt and pepper and keep warm while the rice squares puff.
1 teaspoon toasted sesame oil, salt and pepper
Once frying oil reaches 350 degrees fry the dried toasted rice in preheated oil until puffed.
Then serve by topping bowls of soup with the freshly fried puffed rice.

Nutrition