Thai Rice Soup

Ingredients

• 200g Jasmine rice
• 1L Chicken broth
• 3cm Fresh ginger
• 3 Stängel Fresh cilantro
• 2 Eggs
• 1 EL Fish sauce
• 1/2 TL White pepper
• 2 Zehen Garlic
• 1 EL Soy sauce
• 1/2 Lime

Instructions

1. Rinse the jasmine rice under cold running water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil.
2. Add the drained rice to the boiling broth. Reduce heat, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
3. While the rice is cooking, peel and thinly slice the ginger. Mince the garlic. Roughly chop the fresh cilantro.
4. Once the rice is tender, crack the eggs individually into the soup and gently poach for about 2-3 minutes, until the whites are set but the yolks are still runny.
5. Season the soup with fish sauce, soy sauce, and white pepper. Stir well to combine the seasonings.
6. Ladle the Khao Tom into serving bowls. Garnish each portion with fresh cilantro, ginger strips, and minced garlic. Serve with a lime wedge on the side.

Nutrition