Ingredients
- 1 mushroom
- 1/4 bamboo shoots
- 475 ml chicken broth
- 60 ml water
- 55 gr ham (diced)
- 50 gr green peas
- 32 gr shrimp
- 60 ml long parboiled rice (grain)
- 3 gr cornstarch
Combine first seven ingredients in saucepan and bring to simmer. Salt to taste. Mix together cornstarch and water and add to soup. Simmer for five minutes. While soup is simmering, pour oil for deep frying into wok. Heat wok to 450 degrees. Dip rice in hot oil briefly until it becomes crisp and puffs. Add to soup immediately and serve. Serves 2. This recipe came from "A Taste of Columbus II", favorite recipes from 32 leading Central Ohio restaurants by Beth Chilcoat and David Chilcoat. While living in Columbus, Golden City was my favorite place for Sizzling Rice Soup (Ko Pa Soup). Enjoy!
