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Thai Rice Soup

Thai Rice Soup
Written by Kate thecook

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

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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Course: Breakfast, Soup
Cuisine: Thai
Keyword: Chillies, Herbs, Rice, Soup, Stock
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 205kcal

Ingredients
 

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