The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai rice soup recipe. Enjoy quick & easy rice recipes and learn how to make Thai rice soup.
Ingredients
1.25 chicken stock
coriander, bunch
100g prawns (shrimps), tails left intact
300g steamed white rice
Seasoning
fish sauce or light soy sauce,to taste
white vinegar, to taste, mixed with sliced red chillies
Condiments
coriander leaves a handful
1 spring onion, finely chopped
1 stalk of chinese celery, finely chopped
1/2tsp ground white pepper
1tsp preserved cabbage
2tsp garlic oil
Chicken stock
1kg chicken bones or lean chicken meat
2 white onions peeled and cut in half
coriander, bunch
1tsp salt
1tsp white pepper
1 1/2 to 2 litres water
Stock
Combine stock ingredients in a large pot and bring to the boil over medium heat. Lower heat and simmer until stock turns clear. Return stock to the boil, then lower heat and simmer until stock turns clear. Return stock to the boil, then lower heat and simmer for another 1 –1 ½ hours. Remove from heat and strain stock.
If not using immediately, leave stock to cool, then refrigerate for up to 4 days, or freeze for up to 1 month. Defrost over low heat or in the microwave when needed.
Method
In a pot, bring chicken stock to the boil over high heat. Add coriander and prawns and leave to boil for 5 minutes. Skim off any impurities that rise to the surface. Add rice and stir to mix well. Remove from heat, add seasoning ingredients and stir to mix well. Ladle into bowls and serve hot, with condiments on the side.
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