Thursday, April 29, 2010

Thai Rice Soup

Thai Rice Soup  is a subtle tasting soup, one that is light and comforting, especially when you are feeling under the weather. 

From my Quick and Easy Thai Cuisine Lemon Grass Cookbook ....

Rice Soup - "a delicious breakfast soup or light snack." 

4 servings

2 Cups water
1 T seasoning sauce
1/4 t white pepper
1/2 t galanga powder
2 stalks celery

1/2 lb. (225 g) shrimp, shelled, deveined and butterflied
1 c cooked rice
2 T fish sauce

2 T oil
1 t minced garlic

cilantro for garnish

1.  Bring water to a boil and add seasoning sauce, white pepper, galanga powder and chopped celery.

2  Add shrimp

3.  Add rice and fish sauce.  Bring to a boil and cook for 3 minutes.

4.  Heat oil in a frying pan and fry garlic on medium high heat until golden brown.  Serve the fried garlic with the rice soup.

I would recommend adding herbs such as cilantro and basil.  It adds much more flavor to the soup. 

The first time I made this soup, I really enjoyed it.  However, the second time around, I thought it tasted too much like seafood and pepper!  I will make this soup again in the near future to find a better balance of flavors because if you aren' accustomed to certain flavors (i.e. fish sauce), it may be overwhelming.  If you enjoy rice porridge dishes, you'll probably love this recipe. 

If any of you have a wonderful rice recipe out there, I would love to try it!

1 comment:

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