Rice Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 cups Thai Soup Stock | 1/4 cup minced beef, chicken, pork, fish or shrimp | 1 tablespoon minced common ginger |
| 2-1/2 cups cooked rice | 1 to 2 tablespoons fish sauce | 1 egg |
| GARNISH: 2 green onions, thinly sliced | 1 tablespoon chopped Chinese parsley | 1 tablespoon fried onion or garlic flakes |
| 1 teaspoon dried red chile pepper flakes (optional) | ||
| 1 | In a stockpot heat Thai Soup Stock. Add minced meat or seafood and ginger; bring to a boil, stirring occasionally. Reduce heat to simmer. Add rice and cook for 2 minutes. Season with fish sauce. Break egg into a serving bowl and beat lightly. Pour soup on top of the egg. Garnish with green onions, Chinese parsley, onion flakes and red chile flakes. Serve hot. |