Thai Rice Soup is a soup for breakfast. This recipes uses the left overs from the previous weekend and is very popular in Thailand. Also it has been called a hangover cure. However with the birds eye chillies in the recipe, you have to be very brave to try this on top. Have this on a cold winters and you will be free to take on the world. Try this recipe with Kao Pad for a balanced soup and rice meal. This is a hot dish but can be turned down to a moderate heat. Its the flavour that captures your taste buds.
Thai Rice Soup
This is actually a breakfast soup using up the leftovers from the previous weekend. It is called a hangover cure if you dare to try it.
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Add to CollectionServings: 4 people
Calories: 205kcal
Ingredients
- 1 ltr chicken stock homemade
- 1 stalk lemon grass
- 1 pinch Salt
- 4 tbsp fish sauce
- 2 – 3 fresh bird eye chillies
- 300 g cooked rice leftover is good
- 200 g chicken leftover is good
- 1 stick celery
- 2 slices ginger peeled
- 1 bunch Coriander
- 1 clove garlic
- 3 large limes juice only
Instructions
- Pour the strock, ginger and celery into a large saucepan. Chop the lemon grass and add to the saucepan along with the rice.
- Bring the mixture to a simmer
- Mix the chicken with the salt and a pinch of white pepper and roll into small balls to place in the soup.
- Continue to simmer for about 15 – 20 minutes until everything is cooked.
- Chop the coriander finely and put to one side as a garnish
- Pour the fish sauce into a saucer and slice the chilies into the sauce.
- Peel the garlic and mince it up. Once minced add the lime juice and put into another saucer as a garnish.
- Pour the soup into serving bowl around serve along with the garnishes on the saucer.
Nutrition
Calories: 205kcal | Carbohydrates: 22g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 1862mg | Potassium: 203mg | Fiber: 0.3g | Sugar: 1g
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