22 เม.ย. Thai Rice Soup (Vegetarian) 

Posted at 07:21h in Indian, Japanese, Thai by

The original local Thai breakfast dish. It’s simple, healthy and made with fresh Thai herbs.

Preparation time: 15 minutes

Cooking time: 10-15  minutes

Yield: 4 servings

 

Ingredients 

  • 2 cups of cooked rice 
  • 4 cups of water 
  • ⅓ cup fresh ginger, thin strips
  • ⅓ cup fresh carrot, diced 
  • ⅓ cup dry shiitake mushroom, sliced (soak in water for half an hour) 
  • 1 big onion, diced
  • 3 garlic cloves, diced 
  • 1 teaspoon white ground pepper 
  • 1 tablespoon vegetable oil 
  • 2 tablespoons light soy sauce 
  • 1 tablespoon mushroom powder 
  • 2 tablespoons mushroom sauce 
  • 2 tablespoons brown sugar
  • 1 handful of fresh coriander leaves, chopped

 

For garnish

  • 1 tablespoon fresh coriander leaves, chopped 
  • 1 teaspoon of garlic, diced and fried
  • ½ teaspoon of chili powder

Instructions

  1. In a medium sized pot bring the water to boil and then add the rice. Lower the heat and simmer for 7-10 minutes until the rice is very soft.
  2. Heat the vegetable oil in a frying pan on a medium heat.  Add the garlic, onion, shiitake mushroom and the white pepper and stir for approximately 1-2 minutes. 
  3. Add the fresh ginger, carrot, and  stir-fry for approximately one minute then add the light soy sauce, mushroom powder, mushroom sauce and brown sugar and stir well. 
  4. Once the rice is cooked, add all of the fried ingredients and mix well. Then add the fresh coriander leaves.
  5. Serve in bowls topped with the fresh coriander leaves, chilli powder and a teaspoon of the fried garlic. 

Tips

If you don’t have dried shiitake mushrooms, you can use fresh mushrooms instead.