Alive and Cooking
 

Thai Rice Soup

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  • 1 chicken breast, cut in 1cm cubes
  • 1 L Massel chicken stock liquid
  • 3 eggs
  • 1 leek
  • 1/3 cup rice
  • 3 spring onions, roughly chopped
  • ½ tsp fish sauce
  • 1 tbsp chilli jam
  • Extra virgin olive oil

In a mortar and pestle, crush the rice to a rough powder. In a pot with a good splash of oil, sllide in the chicken and seal.  Add the white parts of spring onions, sprinkle in the rice, fish sauce, chilli jam, pour in the stock and stir to combine. Simmer for 10 mins, then scatter in the onion greens, crack in the eggs, gently stir but keep the yolks in tact. Ladle into 3 bowls, 1 egg in each and serve.  

Serves 3

Thai Rice Soup