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Add a photoServings: 4
Ingredients
- 2 c. Chicken broth
- 1/4 c. Diced ham
- 1/4 c. Small shrimp
- 1/4 c. Green peas
- 1/4 c. Bamboo shoots
- 1 lrg mushroom, cut up
- 1/2 tsp Sugar
- Â Â Salt to taste
- 1 tsp Cornstarch
- 1/4 c. Water
- 1/4 c. Long grain parboiled rice
Directions
- Combine first seven ingredients in saucepan and bring to simmer. Salt to taste. Mix together cornstarch and water and add in to soup. Simmer for five min. While soup is simmer- ing, pour oil for deep frying into wok. Heat wok to 450 degrees. Dip rice in warm oil briefly till it becomes crisp and puffs. Add in to soup immediately and serve.
- Serves 2.
- restaurants by Beth Chilcoat and David Chilcoat. While living in Columbus, Golden brown City was my favorite place for Sizzling Rice Soup (Ko Pa Soup).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 12 | 23% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 389mg | 16% |
| Potassium 203mg | 6% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.89g | 1% |
| Protein 7.2g | 12% |
