Shrimp Sizzling Rice Soup With Light Chicken Broth Recipe

Prepare aromatics

Peel and thinly slice the 1-inch piece of ginger. Smash the garlic cloves with the flat of a knife and roughly chop. Clean and tie the white parts of the scallions together (or leave whole).

In a large pot, combine 8 cups low-sodium chicken broth and 1 cup water. Add sliced ginger, smashed garlic, and the white parts of the scallions. Bring to a gentle simmer over medium heat.

Simmer uncovered for 12–15 minutes to infuse the broth, then remove and discard the ginger, garlic pieces (if desired) and scallion whites using a slotted spoon.

Season the broth with 1 tsp sea salt, 1 tsp white pepper, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Taste and adjust seasoning lightly; this soup should be relatively light and balanced.

Prepare the shrimp: pat shrimp dry and, if desired, butterfly by cutting most of the way through the back. Toss the shrimp with 1 tablespoon rice wine (or dry sherry) and a pinch of salt and white pepper. Set aside for 5 minutes.

Clean and slice 3 oz mushrooms. Trim and halve or chop the bok choy into bite-sized pieces. If using frozen corn, rinse under warm water to thaw slightly.

Bring the seasoned broth back to a gentle simmer. Add the sliced mushrooms, bok choy, and corn. Simmer for 2–3 minutes until vegetables are tender-crisp.

Add the shrimp to the simmering broth and cook until opaque and just curled, about 2–3 minutes depending on size. Do not overcook.

Reduce heat to low to keep the soup hot but not boiling while you finish the texture and finishings.

Make a cornstarch slurry by whisking 2 tsp cornstarch with 2 tablespoons cold water until fully dissolved. With the soup at a gentle simmer, slowly stream in the slurry while stirring the broth. Allow 1–2 minutes to thicken slightly; the soup should be lightly viscous, not heavy.

Beat 2 egg whites lightly with a fork. With the soup at a gentle swirl (use a ladle to stir the pot in one direction), slowly drizzle the egg whites in a thin stream. The egg will set into tender ribbons within a few seconds. Do not stir vigorously; a gentle swirl produces ribbons.

Add the 1.5 cups of sizzling (crispy) rice to a dry skillet over medium-high heat and warm for 1 minute, or if you have pre-made crispy rice chips, warm briefly in the oven at 300°F/150°C for 3–4 minutes. Alternatively, if you make fresh sizzling rice, fry cooked day-old rice in a thin layer of hot oil until puffed and crispy; drain on paper towels.

To serve, place about 1/3 to 1/2 cup of the sizzling rice into each warmed bowl, ladle the hot soup with shrimp and vegetables over the rice so it sizzles and softens slightly. Sprinkle sliced green scallions and optional cilantro over each bowl. Add white pepper or soy sauce to taste at the table.