Rice soup with eggs
4 servings
20 minutes
Egg rice soup is a delicate and aromatic dish from Thai cuisine that warms the soul and brings comfort. Its roots trace back to traditional home recipes in Thailand, where simple and accessible ingredients transform into a true gastronomic delight. The soup's flavor is rich and layered: the softness of boiled rice combines with the spiciness of garlic, ginger, and chili pepper, while chicken broth adds depth to the taste. Pork mince adds richness, and eggs cracked directly into the soup turn it into a tender and silky treat. Garnished with fresh cilantro, it gains brightness and lightness. This dish is perfect for breakfast or a warming dinner, especially on cool days.
1
In a large skillet or wok, heat sunflower oil. Add crushed garlic, pork mince, and fry for 1 minute. Then add 3 chopped green onion stalks, a tablespoon of grated ginger, peeled and finely chopped red chili, and chicken broth. Stir until it boils. Add cooked rice, reduce heat, and cook for 2 minutes.
- Sunflower oil: 1 tablespoon
- Garlic: 1 clove
- Ground pork: 50 g
- Spring onion: to taste
- Grated ginger: 1 tablespoon
- Chili pepper: 1 piece
- Chicken broth: 1 l
- Long-grain rice: 200 g
2
Add fish sauce, season with pepper and salt to taste. Crack the eggs into the soup and simmer for 3-4 minutes.
- Fish sauce: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 4 pieces
3
Pour the soup into bowls (1 egg per serving) and garnish with chopped coriander.
- Fresh cilantro (coriander): to taste
