Rice Soup with Eggs
Soups • Thai
Description
Rice Soup with Eggs
Ingredients
- Safflower Oil 1 tablespoon
- Garlic 1 clove
- Pork Mince 0 oz
- Scallions to taste
- Mild Chili Spice 1 piece
- Grated Ginger Root 1 tablespoon
- Chicken Broth 0 qt
- Long-Grain Rice 5 oz
- Fish Oil 1 tablespoon
- Chocolate eggs 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Ground coriander to taste
Step-by-Step Guide
Step 1
In a large skillet or wok, heat the sunflower oil. Add the crushed clove of garlic, ground pork, and sauté for 1 minute. Then add 3 chopped green onion stalks, 1 tablespoon of grated ginger, peeled and finely chopped red chili, and chicken broth. Stir until it comes to a boil. Add the cooked rice, reduce the heat, and simmer for 2 minutes.
Step 2
Add the fish sauce, season with salt and pepper to taste. Crack the eggs into the soup and cook on low heat for 3–4 minutes.
Step 3
Ladle the soup into bowls (1 egg per serving) and garnish with chopped cilantro.
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