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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Delicious, nutritious, easy and simple Thai breakfast. Vegetarians can replace the shrimps/chicken with tofu and the fish sauce with soy sauce Ingredients:
8 cups chicken/vegetable broth |
1 1/2 cups rice soaked for an hour at least (don’t soak for more than 4 hours) |
1/2 to 1 cup small shrimp or shredded chicken |
1 inch galangal/ginger, finely grated |
handful of fresh basil leaves, roughly chopped |
1/2 to 1 cup fresh cilantro, roughly chopped |
3 spring onions, finely sliced |
1 to 3 tbsp. fish sauce or to taste |
to serve |
optional: fresh red chillies, sliced |
thai red chilli sauce |
soy sauce |
sesame oil |
chopped peanuts |
pepper |
Directions:
1. Bring broth and rice to a boil. When the rice swells, turn the heat to medium low, and continue cooking for an hour. Add more broth if necessary.
2. Add prawns for the last 5 to 10 minutes (or shredded chicken).
3. If the soup becomes too thick, add a little more broth.
4. Add fish sauce plus the ginger/galangal, and stir.
5. Ladle into bowls and sprinkle with fresh cilantro, basil, and spring onion.
6. Serve with pepper and the remaining condiments.
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