Summary

Ingredients

• 250 g minced meat (pork)
• 250 g rice (cooked frarant rice)
• 1 stalk celery (Thai celery), without the green if necessary
• 2 stalks coriander with roots
• 2 spring onions (Thai spring onions)
• 3 clove (s) garlic
• 0.5 ½ kl. Can (s) white cabbage, salted, 140 g (thang chai, fermented mustard green)
• 3 tablespoon soy sauce, light
• 1 tablespoon fish sauce
• Lime juice, a few sprinkles it
• 0.5 liter ½ chicken broth, alternatively water
• some palm sugar to taste

Print Recipe Pin Recipe

Instructions

1. Pluck the leaves from the coriander. Clean the root and chop it together with the stems. Finely pound and grind in a mortar. Clean the spring onions and the Thai celery and cut into small pieces. Peel garlic and chop finely.
2. Heat half of the oil in a pan and fry about 1/3 of the garlic in it. Add the minced meat and cook for approx. 3 minutes, crumbling the minced meat.
3. Chopped the thang chai into strips and season with the crushed coriander, soy sauce and fish sauce. Deglaze with 1/2 l chicken stock or water, simmer for approx. 1 min. Then put the fragrant rice in the pot. Season to taste with lime juice and a little palm sugar. If necessary, add a little soy and fish sauce to taste.
4. Heat the remaining oil in another pan and fry the remaining garlic until golden.
5. Before serving, stir the fried garlic into the soup and serve it sprinkled with the spring onions, Thai celery and coriander leaves.
6. Note: In Thailand, breakfast is * warm * in the morning. In the morning there is soup, rice, vegetables or curries.
7. Tip: This soup is also a mild variant and, like our chicken soup, is eaten if you have a cold. The soup is without chili peppers and therefore the capsaicin does not irritate any sore throats. If you want it a little spicy, serve a dip made of lemon juice, some palm sugar, fish sauce and red chilli pepper cut into small rings with the soup.