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Fish, East Asian

Seafood and rice soup

Seafood rice soup is a pao fan, a Chinese dish made of cooked rice topped with a fish broth filled with shrimp, cod and pak choi. For 4 people, it takes 35 minutes and stays easy to make, at about €3.70 per serving. The trick is pouring the boiling broth over the rice so it plumps up without turning mushy.

Tonight, pao fan, the dish Chinese families turn to, cooked rice dropped into a fragrant broth with shrimp, fish and vegetables.

Seafood and rice soup
Total time
35 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Pao fan plays on contrast, rice that keeps some bite against a hot, briny broth scented with ginger. Pink shrimp, flaky cod and soft seafood bring three different textures to the same spoonful, while crisp pak choi keeps the bowl light despite the rice.

It's a weeknight dish that feels comforting without asking much effort, perfect when you want a hot bowl without spending an hour at the stove. Mon Chou suggests it for evenings when you're craving something warm but not too heavy, as long as everyone at the table enjoys fish and seafood.

The ingredients

4 people

Pantry

  • Cooked riceoften in the pantry 400 g
  • Fish brothoften in the pantry 1.2 l
  • Soy sauceoften in the pantry 2 tbsp

Fish counter

  • Peeled shrimp 250 g
  • White fish fillet (cod) 300 g

Frozen foods

  • Frozen mussels or seafood mix 200 g

Fruits and vegetables

  • Carrots 2
  • Pak choi 2
  • Fresh ginger 1 piece
  • Scallions 3

Allergens Shellfish, Fish, Mollusks, Soy

The step by step recipe

  1. Heat the broth with the ginger sliced thin and the carrots cut into rounds. 10 min

    Let it simmer gently, a broth that barely bubbles stays clear.

  2. Cut the fish into 2 cm cubes and thinly slice the pak choi.

    A firm fish like cod won't fall apart in the broth.

  3. Drop the fish, shrimp and seafood into the simmering broth. 5 min

    Turn off the heat as soon as the shrimp turn pink, they keep cooking off the heat.

  4. Add the pak choi and soy sauce, then check the seasoning. 2 min

    Taste before adding salt, the broth and soy sauce are already quite salty.

  5. Divide the rice among bowls, pour the garnished broth over it and scatter with scallions.

    A drizzle of sesame oil at the very end changes everything.

Our tips to get it right

  • Pick a fish broth that's already well seasoned, since it carries most of the flavor in this dish.
  • Have every ingredient chopped before you turn on the heat, because the fish and seafood cook fast once the broth is hot.
  • Serve right after pouring the broth over the rice, since the rice keeps absorbing liquid and turns mushy if it sits too long in the bowl.

The variations

  • Swap the cod for salmon or monkfish if you want an even firmer fish.
  • For a seafood free version, double the amount of fish and shrimp, or add silken tofu for a milder base.
  • To save time, use broth that's already hot and seafood that's already thawed, the whole dish comes together in 15 minutes.

What to serve it with

  • Lime wedges to squeeze
  • Hot unsweetened green tea
  • Crunchy bean sprouts on top

Storage

Keep the garnished broth and the rice in separate sealed containers in the fridge for 1 to 2 days at most, since fish and seafood don't keep long. Reheat the broth gently without letting it boil hard, then pour it over the rice right before serving. Freezing isn't recommended, as it would ruin the texture of the fish and seafood.

Questions about this dish

Can I use raw rice instead of cooked rice?

No, this recipe is built around already cooked rice that plumps up quickly in the hot broth. Raw rice would need to be cooked separately first.

Can I swap the frozen mussels for other seafood?

Yes, halved scallops or frozen clams work just as well. Keep the same quantity so the broth stays balanced.

Can I make the broth ahead of time?

Yes, you can prepare the broth with ginger and carrots a few hours ahead. Add the fish, shrimp and seafood only right before serving so they stay tender.

Is pak choi essential?

No, you can swap it for fresh spinach or sliced napa cabbage. The key is adding a green vegetable at the end of cooking to keep some crunch.

How long does it take to make a seafood and rice soup?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seafood and rice soup?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood and rice soup cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, mollusks, soy. Always check the labels of the products you buy.

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