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Breakfast - Thai jasmine rice Soup with Shrimp
There are three kinds of rice soup in Thailand .
- Rice soup of a porridge or blended consistency
- Rice soup that is little more than rice and water, and is that serves as the "rice" for other dishes
- Rice soup that is flavored in its own right, and which often contains boiled meatballs or seafood, and is eaten on its own.
This can be made with fish, chicken or pork as a substitute for the shrimp, if desired.
- 6-8 medium shrimp
- 1 1/4 cup of cooked Thai Jasmine rice
- 2 1/4 cups of chicken broth (vegetable broth or even water can be substituted here if needed)
- 1 Tbls of soya sauce
- 1 Tbls of fish sauce
- 5 black peppercorns (whole)
- 1 cilantro root (if you can get this, it adds a mildly herby and garlicky aroma. What you want is the brown root end below a bunch of cilantro stalks (see picture)
- 1 Tbls of chopped green onion
- 1 Tbls cilantro leaf, chopped
- 1/4 tsp white ground pepper (or more to taste – peppery taste removes any fishyness' from the soup)
- 1 clove of garlic
Directions :Easy Steps
Smash the peppercorns, cilantro root and garlic in a mortar and pestle (if you don't have a mortar and pestle, just crush it as best you can with the side of your knife…and don't worry too much about it.
Bring the broth to a boil and add the shrimp and boil for 1 minute or so and then add the cooked rice, the soya sauce and the fish sauce, and bring it back to a boil.
Remove from the heat and add in the white pepper and garnish with green onion and cilantro.
Season to taste as always and if the soup seems bland or lacking in mouth-feel, (savoriness) add a little more fish sauce.