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Thai Rice Soup


75 g Thai fragrant rice
900 ml chicken stock; or vegetable stock
1 tablespoon sunflower oil
2 cloves garlic; chopped
1 tablespoon fresh ginger root; peeled and chopped
225 g pork; cooked and finely sliced
3 tablespoons Thai fish sauce
1 large onion; sliced
1 heaped tablespoon fresh coriander leaves; chopped
fresh coriander leaves; to garnish
sliced chillies or red pepper; to garnish

Yield: 4 servings

Rinse the rice and cook according to instructions on the packet, take off the heat, do not drain. Add the stock. In another pan, heat oil and stir fry garlic and ginger and gradually add the meat and fish sauce. After 3 minutes add the onion, rice and stock, stir and cover. Simmer for 30 minutes. Just before serving add the coriander leaves, stir well and decorate with garnishes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.