The light and aromatic Thai morning rice soup, garnished with pork or shrimp. Quick comfort to start the day right.
Ingredients
- 400 g Cooked jasmine rice
- 1200 ml Chicken broth
- 250 g Thinly sliced pork
- 25 g Ginger
- 3 cloves Garlic clove
- 2 tbsp Fish sauce (nam pla)
- 4 sprigs Fresh cilantro
- 2 sprigs Scallion
- 1 pinch Ground white pepper
- 2 tbsp Neutral oil
Method
- Fry the sliced garlic in the oil over low heat until golden and crispy. Set aside the garlic and its fragrant oil.
- Bring the broth to a simmer with the thinly sliced ginger.
- Add the sliced pork and gently poach for a few minutes until cooked through.
- Stir in the cooked rice and heat for 5 minutes: the grains should remain whole in the broth.
- Season with the fish sauce and white pepper, then taste and adjust.
- Divide among bowls and garnish with cilantro, scallion, and the fried garlic with a little of its oil.
- Serve immediately, with a lime wedge and chili on the side if desired.
Nutrition
Per serving
- Energy
- 472.9 kcal
- Protein
- 21.99 g
- Carbohydrate
- 42.66 g
- Fat
- 23.42 g
- Fibre
- 1.01 g
- Calcium
- 4.93 mg
- Iron
- 0.15 mg
- Magnesium
- 4.33 mg
