Thai Rice Soup
This Thai rice soup recipe was my favorite kind of breakfast when we were traveling around in Thailand a couple of years ago...
Ingredients
- 3,5 oz ground pork (100 g)
- 1 large garlic clove peeled
- 1 large shallot peeled
- 7 oz cooked rice (200 g)
- 1 tbsp fresh ginger grated
- 1 tbsp palm sugar
- 2 cups chicken stock (480 ml)
- 1 tbsp hot chili sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- ⅙ cup lime juice or lemon juice (40 ml)
- a handful fresh cilantro or mint
- 2 tbsp vegetable oil
Instructions
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Place the MultiBlade in the bowl of the Cook Processor. Add the shallot and garlic. Close the lid and press Pulse for 10 seconds.
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Remove the MultiBlade and replace it with the StirAssist. Add the pork mince, soy sauce, vegetable oil and a teaspoon of chili sauce.
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Close the lid. Set the temperature at 130° and time at 4 minutes. Press Start. The pork should be fried golden.
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Remove the StirAssist and add the MultiBlade again. Press Pulse for 3 seconds until you get a pork crumble.
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Remove the MultiBlade. Keep 2 tablespoons of pork mince aside for garnish. Add the StirAssist to the bowl. Then add the chicken stock, (un)cooked rice, grated ginger, sugar, the rest of the chili sauce, fish sauce and the lemon or lime juice.
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Close the bowl and select BOIL P1. The program indicates 20 minutes. Are you using cooked rice? Adjust the time to 10 minutes. Press Start to activate the program. Once finished, press cancel to exit the keep warm mode. Add the chopped mint or cilantro.
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Press Quick Stir for 5 seconds. Then check the seasoning and add extra chili sauce, fish sauce and lemon or lime juice to taste. Scoop the soup into bowl, garnish with fried pork mince and serve hot.
