In Thailand, soup is a staple breakfast item. It is served from street vendors and made from leftover ingredients from last night’s dinner.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 3
Ingredients
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Chicken stock |
2 cups (500 mL)
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Water |
1 cup (250 mL)
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Minced Ginger |
2 tsp (10 mL)
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Shallot, minced |
1
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Piece of lemongrass, whole* |
1-2 in (5 cm)
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Thinly sliced carrot |
½ cup (125 mL)
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Cooked rice |
1 cup (250 mL)
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Diced, cooked pork or chicken |
½ cup (125 mL)
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Fish sauce |
1 tsp (5 mL)
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Fresh cilantro, finely diced |
1 tsp (5 mL)
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Green onion, sliced |
1
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*use the juice of ½ a lemon if you can’t find lemongrass
Directions
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In a medium pot bring the stock and water to a boil. Reduce heat to medium. Add the ginger, shallot, lemon grass and carrot. Simmer for 10 minutes.
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Add the rice, pork or chicken and fish sauce. Simmer for 10 minutes. Remove and discard the lemon grass.
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Add the cilantro and green onions and serve immediately.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
Nutrition Information per 1 cup (250 mL):
Calories: 153 kcal
Protein: 11 g
Fat: 3 g
Saturated fat: 1 g
Cholesterol: 19 mg
Carbohydrate: 21 g
Fibre: 2 g
Sodium: 420 mg
Potassium: 375 mg
Last Update – August 24, 2018