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Chinese Rice Soup ("Congee")

Photo of the prepared recipe
Photo attribution: My Tu Duong
Ready In: 2 hours 5 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar

Try this traditional Chinese soup for something new and delicious.

What you'll need

Large pot (stockpot) with lid
Sharp knife
Cutting board
Spatula or spoon
Measuring cups
Measuring spoons


Serves 6
7 cups Water
4 cups Chicken Stock low sodium
1 cup White Rice dry
1 1/2 teaspoons Fresh Ginger minced
1 teaspoon Sesame Oil
6 cups Bok Choy washed, chopped
1 pound Shrimp fresh or frozen, shelled, deveined
1/2 teaspoon Salt adjust to taste


1.In large pot, over medium-high heat: add water, chicken broth and rice.
2.Bring to a boil, cover, and lower heat.
3.Cook for 1½ hours, until rice is broken down and the soup is creamy.
4.Add ginger and sesame oil; continue to cook for 15 minutes.
5.Add bok choy and continue to cook for about 10 minutes or until bok choy is soft.
6.Add shrimp and cook for 5 minutes or until all shrimp is completely pink.
7.Add salt and serve.

Nutrition Facts

Serving Size 2.00 cup

Serving Per Container 6

Amount Per Serving
Calories 203
% Daily Value*
Total Fat 2 g3%
Saturated Fat <1 g3%
Sodium 410 mg18%
Total Carbohydrate 23 g8%
Dietary Fiber 2 g7%
Protein 23 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: