Description
A light, comforting Thai rice soup that only takes 20 minutes to make from start to finish.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil or grapeseed oil
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 4 cups low sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 1/2 cup day-old jasmine rice, long grain rice, or brown rice
- 10 fish balls or 1/2 cup ground chicken
- 1/2 cup coriander leaves and stems, finely chopped
- 2 green onions, finely chopped
- Ground black pepper, to taste
Tip: You can also used freshly cooked rice but day-old rice works better in keeping the soup from turning mushy.
Instructions
- Start with the aromatics. In a medium size pot over medium high heat, add the oil and swirl it around to coat the bottom surface. When the oil is hot, add the garlic and celery and cook for 2 minutes, until the celery has begun to soften.
- Season the broth. Add the chicken broth, fish sauce, soy sauce, and sugar, and stir.
- Boil the soup. Add the rice and bring the soup to a boil. Lower the heat and simmer for 5 minutes.
- Cook the fish balls. Add the fish balls and cook for 7 minutes.
- Garnish and serve. Turn the heat off and ladle the soup into bowls. Top with cilantro and green onions and serve with ground white pepper.
Notes
Storage: Save the leftovers in an airtight storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 468
- Sugar: 3.1g
- Sodium: 1096mg
- Fat: 18.6g
- Saturated Fat: 6.5g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 50.5g
- Fiber: 0.8g
- Protein: 23g
- Cholesterol: 0mg
