Celery Shrimp Congee

celery shrimp congee

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Celery Shrimp Rice Soup

Ready or not, winter is arriving. Nothing can better warm and comfort my stomach than a bowl of well-cooked congee (rice soup). How about upgrade the plain congee to a more nutritious and full-flavored soup with vegetables and seafood? This celery shrimp congee is one of my most frequently cooked soup in winter. Here is how to make it:


  • 1 cup white rice
  • 5 cups water
  • 1 cup peeled and deveined shrimp, chopped
  • 2 cups chicken broth
  • 2 stalks of celeries, minced
  • 1 tsp pepper
  • 1 tsp salt
  • ¼ tsp Sesame oil

Boil the water and rice in a pot on high heat for 5 minutes and then reduce the heat and simmer for 30 minutes. Stir well every 5 minutes so the rice does not stick to the bottom of the pot.


Add chicken broth and continue simmer using low heat for about 15-20 minutes. Stir in shrimp and celery. Keep it in medium flame for about 6-8 minutes.


Add pepper and salt. Stir well. Then turn off heat and stir in sesame oil. Serve hot.


Celery Shrimp Congee